Chocolate Pound Cake Recipe

Name: Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 milk chocolate bars without nuts (1.55 oz. each); 2 Tbsp. water; 1/2 c. butter or margarine; 4 eggs; 2 tsp. vanilla; 2 1/2 c. sifted cake flour; 1/2 tsp. salt; 1/4 tsp. baking soda; 1 c. buttermilk; 1/2 c. chopped pecans; 2 c. sugar

Servings: persons

8 milk chocolate bars without nuts (1.55 oz. each)
2 Tbsp. water
1/2 c. butter or margarine
4 eggs
2 tsp. vanilla
2 1/2 c. sifted cake flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. buttermilk
1/2 c. chopped pecans
2 c. sugar

1
In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden.
2
Cream butter and sugar.
3
Add eggs one at a time, beating well after each addition.
4
Blend in vanilla and chocolate mixture.
5
Stir together flour, salt and soda; add alternately with buttermilk to batter.
6
Fold in nuts, if desired. Pour into a greased and floured 10-inch pan (tube).
7
Bake at 325u00b0 for 1 1/2 hours or until cake tests done when a toothpick inserted in the center comes out clean.
8
Allow cake to stand 10 minutes before removing from the pan.
9
Cool on wire rack; sprinkle with powdered sugar.

3105

kcal

Calories

168

Fat

360

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 11 ingredients. The key ingredients include: 8 milk chocolate bars without nuts (1.55 oz. each), 2 Tbsp. water, 1/2 c. butter or margarine, 4 eggs, and more.

Yes, Chocolate 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 Pound Cake

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