Easy, old school, Southern CHOCOLATE POUND CAKE from Southern Living
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This traditional pound cake recipe comes from one of my favorite old school cookbooks, Southern Living’s 1971 Cakes Homemaker’s Cookbook.
This is the second of three of the best chocolate pound cake recipes from Southern Living’s 1971 Cakes cookbook I will be baking and sharing.
Unfortunately, the cookbook gave these 3 cakes such bland names (Chocolate Pound Cake #1, #2 & #3). So, I’ve taken the liberty to fatten and spice up the names. Here are links to the other cakes with their bland original names and their new spicy versions.
- Chocolate Pound Cake #1 a.k.a. Double Chocolate Pound Cake Without Shortening
- Chocolate Pound Cake #2 a.k.a. Homemade Chocolate Pound Cake
old fashioned cake cookbooks
Rich & Luscious Cake
This is a rich, decadent, luscious cake. However, it’s not one of those overly rich cakes that causes you to be full after five bites.
It’s texture is perfectly pound cake, dense and moist.
On another note, if you’re under stress or have some emotional turmoil in your life, a slice of this is a great way to cope.
Fancy or everyday chocolate cake
Most importantly this is an extremely practical, classic chocolate cake recipe that can be used for family dessert or served at a fancy dinner party.
It can be made in a simple tube pan or 2 simple loaf pans. To give it a more elegant look you can use a bundt pan. I used a Heritage Bundt by Nordic Ware for this cake.
This easy chocolate pound cake is knock out good with or without a frosting, glaze or ganache and can be served with all sorts for toppings such as, strawberries, ice cream, chocolate syrup or whipped cream.
Tools Used In Easy Homemade Chocolate Cake
Southern Living Chocolate pound cake ingredients
- Butter – for best results use real butter at room temperature.
- Eggs – for best results use eggs at room temperature.
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Cocoa Powder
Does pound cake freeze well?
Pound cakes freeze really well. Freezing them allows the flavors to come together even more. I think pound cakes are actually better after serving some freezer time.
what is the best way to freeze a pound cake
Freeze the whole cake or a portion of the cake. You can also freeze it in slices.
Freeze a large portion of the cake or the whole cake
- Cool the cake completely.
- With plastic wrap, wrap the cake or large portion of the cake 2 or 3 times. Then wrap with aluminum foil.
- Put the cake in a large freezer storage bag or freezer storage container. If you don’t have a large enough freezer bag or container, freeze it wrapped well in plastic wrap and aluminum foil.
Freeze the cake in slices
- Wrap the slices individually in plastic wrap and aluminum foil and place them in a freezer storage bag or container. Place in freezer.
- Slice the cake and in between the cake slices put slices of parchment paper. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above, with plastic wrap and aluminum foil.
Final thoughts on this southern chocolate cake
This is such a practical recipe. It has rich, decadent chocolaty taste, is easy to make and can be used for many different occasions. It’s such a win, win. Add it to your recipe collection today.
More vintage pound cake recipes
- Easy Chocolate Pound Cake-Made With Chocolate Syrup
- Southern Living Chocolate Chip Pound Cake
- Chocolate Sour Cream Pound Cake (Intoxicating)
- Southern Sour Cream Pound Cake Recipe
- Chocolate Cake With Chocolate Chips
- Bourbon Pecan Pound Cake
Easy Old Fashioned Chocolate Pound Cake
Easy Old Fashioned Chocolate Pound Cake
- Stand or Hand Mixer
- Bundt or Tube Pan
- 1 cup Butter You can use ½ cup butter. See notes below.
- ½ cup Shortening
- 3 cups Sugar
- 5 Eggs
- 1 TBS Vanilla
- 3 cups All-purpose flour
- 2 tsp Baking Powder
- ½ tsp Salt
- ½ cup Cocoa
- 1¼ cup Milk
- Cream together butter and shortening
- Add sugar and mix until creamy
- Add eggs one at a time, beating after each addition
- Add vanilla
- Sift dry ingredients and add alternately with milk to creamed mixture
- Pour batter into greased tube or bundt pan
- Bake at 325° for 1 hour and 20 minutes or until inserted knife comes out clean
- Let it cool in pan for 10 – 15 minutes