Chocolate Pound Cake Recipe

Name: Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup shortening; 1 cup butter, softened; 3 cups sugar; 5 eggs; 3 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup cocoa; 1 ¼ cups milk; 1 teaspoon vanilla extract; powdered sugar

Servings: persons

½ cup shortening
1 cup butter, softened
3 cups sugar
5 eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa
1 ¼ cups milk
1 teaspoon vanilla extract
powdered sugar

1
Preheat oven to 350 degrees.
2
Mix shortening and butter until blended.
3
Gradually add sugar, until completely blended.
4
Add eggs, one at a time, mixing well after each egg.
5
Sift dry ingredients together.
6
Alternately add dry ingredients and milk to shortening mixture, starting and ending with dry ingredients.
7
Mixing until just blended after each addition.
8
Stir in vanilla.
9
Pour into greased and floured 10-inch tube or bundt pan (I use a bundt pan).
10
Bake for 1 hour and 15 minutes or until a knife inserted comes out clean.
11
Cool for 10-15 minutes in pan then remove and cool completely on wire rack.
12
Lightly sprinkle powdered sugar on top or you could drizzle a chocolate galze over it.

1569

kcal

Calories

Fat

231

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: ½ cup shortening, 1 cup butter, softened, 3 cups sugar, 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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