Chocolate Pound Cake
Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake. This cake has a dense, moist texture that can be served up for breakfast or dessert.
Servings: 1 cake
Ingredients
Chocolate Pound Cake
- 1 cup butter or margarine, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1 cup milk
Glaze
- 1 tablespoon butter or margarine, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
- With a mixer, cream together softened butter, shortening, sugar, eggs and vanilla until smooth.
- Combine flour, baking powder, salt and cocoa powder; alternately add dry ingredients with milk to the creamed mixture.
- Pour into prepared Bundt pan. Bake for 1 hour and 20 minutes or until toothpick comes out clean.
- Let cool in pan for 15 minutes; loosen edges with knife and remove from pan.
- To prepare glaze, mix softened butter, powdered sugar, milk and vanilla. Pour over cooled or slightly cooled cake.
Notes
- This chocolate pound cake gets it's flavor using cocoa powder.
- Be sure to grease all sides of the Bundt pan (including center), and then lightly flour. This will help the chocolate pound cake to remove from the pan easily.
- Substitute margarine for butter if desired.
- Be sure to soften the butter or margarine.
- Let the eggs sit at room temperature if possible.
- The glaze is completely optional. Leave it off, if desired.
- For a glaze isn't clumpy, soften margarine and sift the powdered sugar before mixing.