Chocolate Recipes

Chocolate Pound Cake

Chocolate Pound Cake

Chocolate Pound Cake

Who doesn’t enjoy sitting around having a great cup of coffee and piece of delicious chocolate pound cake? If you’ve yet to try it, you’re missing out on a wonderful treat. This fabulous cake is popular for great reason as it has been served at parties, weddings and other events and sometimes just enjoyed with morning coffee or as an afternoon snack.

Chocolate cake is great with a little butter spread on top and enjoyed with a glass of cold milk or with your regular coffee. It is also a great cake for making ahead of a special day or event as it can be frozen and served later warmed or cold.

What Goes In It?

So what makes up a chocolate pound cake anyway? The exact recipes can vary because there are many different types of  pound cake out there. Many people have taken a recipe and then changed a thing here or there to add their own flair to the mix or to give it a slightly different flavor. Some typically ingredients are butter or margarine, shortening eggs, vanilla extract for flavoring, flour, baking powder, cocoa and milk. Again, the exact ingredients can vary according to your recipe.

Many people eat chocolate  cake without icing on the top but it can be served with topping or icing if you choose. Some people also enjoy it with ice cream or something else on the side. The rich and delicious flavor is a favorite of people of all ages everywhere.

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Chocolate Pound Cake

Ingredients

  • 1 cup butter or margarine
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 to 5 tablespoons cocoa
  • 1 cup milk

Directions

Preperation:

Beat butter and shortening; add sugar and mix well. Add eggs, one at a time, beating well after each addition; beat in vanilla. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.

Baking:

Bake chocolate pound cake in a greased 10-inch tube pan at 325° for 80 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger.

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