Chocolate Pecan Pound Cake Recipe

Name: Chocolate Pecan Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks butter; 1/2 c. Crisco; 3 c. sugar; 6 eggs; 2 tsp. vanilla; 3 c. all-purpose flour; 1/2 c. cocoa; 1/4 tsp. baking soda; 1 c. milk; 1 c. chopped pecans

Servings: persons

1
Combine butter and Crisco.
2
Mix well.
3
Add sugar and mix at medium speed until light and fluffy.
4
Add eggs one at a time, beating well after each.
5
Add vanilla.
6
Sift flour, cocoa and baking soda.
7
Add flour mixture and milk alternately, beginning and ending with flour mixture.
8
Pour into greased and floured 10-inch tube pan.
9
Sprinkle pecans evenly over batter.
10
Bake at 325u00b0 for 1 hour and 20 minutes, or until cake tests done.
11
Cool in pan 15 minutes.

2498

kcal

Calories

112

Fat

348

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sticks butter, 1/2 c. Crisco, 3 c. sugar, 6 eggs, and more.

Yes, Chocolate Pecan Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pecan Pound Cake

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