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 c. vegetable shortening (I use Crisco); 3 c. sugar; 3 c. all-purpose flour (sift 3 times); 1/4 tsp. salt; 1 tsp. vanilla; 1 stick butter or margarine; 6 eggs, separated; 1/2 tsp. baking powder; 1 c. buttermilk; 1/4 c. cocoa

Servings: persons

1 c. vegetable shortening (I use Crisco)
3 c. sugar
3 c. all-purpose flour (sift 3 times)
1/4 tsp. salt
1 tsp. vanilla
1 stick butter or margarine
6 eggs, separated
1/2 tsp. baking powder
1 c. buttermilk
1/4 c. cocoa

1
Have all ingredients at room temperature.
2
Cream shortening and butter.
3
Add sugar and beat at medium speed for 5 minutes.
4
Add egg yolks and beat until the yolks disappear.
5
Stir flour, baking powder, salt and cocoa together.
6
Add to creamed mixture alternately with buttermilk, beginning and ending with flour.
7
Add vanilla.
8
Fold in the beaten egg whites.
9
Pour into a 10-inch tube pan that has been greased and floured.
10
Bake at 325u00b0 for 1 hour and 15 minutes.
11
Let cool in pan for 30 minutes.
12
Remove from pan.
13
May be iced with your favorite chocolate icing.

2237

kcal

Calories

Fat

328

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 c. vegetable shortening (I use Crisco), 3 c. sugar, 3 c. all-purpose flour (sift 3 times), 1/4 tsp. salt, 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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