This is a pure traditional chocolate pound cake recipe I ran across in my Aunt Mah-tha’s Washington St. United Methodist Church’s Bicentennial Cookbook.
It will have temptation calling everyone’s name.
I made it for a friend at work and her family. It received rock star reviews. They said the cake wasn’t to sweet and was devinely matched with the chocolate glaze.
This cake has a very nice, classic chocolate taste. I put a chocolate glaze on it, but this can easily stand on its own.
This could be served at a classy dinner party or taken to that Methodist pot luck.
Ladies, this also serves as great way to deal with those emotional trials. Because, as we know, chocolate understands.
- 1 c butter
- 1/2 c shortening
- 3 c sugar
- 1/2 c cocoa
- 5 eggs
- 3 c flour
- 1 teaspoon baking powder
- 1 c whole milk
- pinch of salt
- 1 teaspoon vanilla
Grease and flour 10 or 12 inch tube pan or 10 to 15 cup bundt pan.
Cream butter and shortening with stand or hand mixer.
Add sugar and cream on high until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Add vanilla and salt.
Sift together flour, baking powder and cocoa.
Add flour mixture alternately with milk and blend thoroughly. Add flour to the mixture first and last.
Pour the batter into greased tube or bundt pan.
Start in a cold oven and bake at 325 for at least 1 hour.
Insert toothpick, if batter is on toothpick continue cooking. Continue testing until toothpick comes out clean.
Cool in pan for 15 minutes.
Add the eggs, one at a time, beating just until the yellow disappears. Overbeating the eggs may cause the batter to overflow the sides of the pan when baked or create a fragile crust that crumbles and separates from the cake as it cools.