Chocolate Pound Cake – a delicious recipe with Sugar, Butter, Eggs, Vanilla, Sweet Chocolate, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Cream together the sugar and butter in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate; blend thoroughly. Sift together flour, baking soda and salt. Add dry ingredients alternately with buttermilk to creamed mixture. Pour batter into a lightly greased and floured 10-inch tube pan, or Bundt pan. Bake for 1 1/2 hours or until cake tests done. When cake is done, let stand in the pan for 10 minutes, then remove and cover loosely with foil until completely cool.
2
Kitchen Kimberley's tips: I like to serve this during the holidays on a footed cake stand embellished with a sparkly bow made of wire-edged ribbon. Add a few tiny ornaments to dress it up even further, and let the tasting begin! If desired, dust cooled cake lightly with powdered sugar for a 'snowy' look.
1833
kcal
Calories
112
g
Fat
188
g
Carbs
25
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Granulated Sugar, 1 cup Butter, 4 whole Eggs, 2 teaspoons Vanilla, 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.
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