Chocolate Pound Cake Recipe

Name: Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Crisco; 2 sticks margarine (not whipped type or light); 1 Tbsp. vanilla flavoring (more if use imitation); 5 eggs; 3 c. sugar; 3 c. plain flour, sifted (White Lily or Pillsbury); 1/3 c. cocoa; 1/2 tsp. salt; 1/2 tsp. baking powder; 1 1/3 c. milk

Servings: persons

1/2 c. Crisco
2 sticks margarine (not whipped type or light)
1 Tbsp. vanilla flavoring (more if use imitation)
5 eggs
3 c. sugar
3 c. plain flour, sifted (White Lily or Pillsbury)
1/3 c. cocoa
1/2 tsp. salt
1/2 tsp. baking powder
1 1/3 c. milk

1
Let margarine soften and eggs get to near room temperature. Sift dry ingredients together.
2
Cream Crisco, margarine and flavoring together.
3
Add sugar and eggs alternately.
4
Add dry ingredients alternately with milk.
5
Start in a cold oven.
6
Bake in 9 or 10-inch tube pan at 325u00b0 for 80 minutes (1 hour and 20 minutes).
7
Turn out and upright on a cooling rack or towel to cool. Do not cut until completely cool; flavor seems to evaporate otherwise.

1636

kcal

Calories

Fat

334

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: 1/2 c. Crisco, 2 sticks margarine (not whipped type or light), 1 Tbsp. vanilla flavoring (more if use imitation), 5 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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