Judy's Chocolate Pound Cake Recipe

Name: Judy's Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks butter; 3 cups sugar; 6 large eggs; 3 cups flour, all-purpose; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 package milk chocolate sweet, prefer german; 1/4 cup water; 3/4 cup milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract

Servings: persons

2 sticks butter
3 cups sugar
6 large eggs
3 cups flour, all-purpose
1/2 teaspoon salt
1/2 teaspoon baking powder
1 package milk chocolate sweet, prefer german
1/4 cup water
3/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1
Stir chocolate in 1/4 cup water over low heat until melted.
2
Cool and set aside.
3
Cream butter and sugar in large bowl of electric mixer.
4
Add eggs, one at a time, creaming well after each egg.
5
Add melted chocolate.
6
In separate bowl, blend flour, baking powder and salt with a fork.
7
Add flour mixture alternately with milk to creamed mixture in electric mixer.
8
Blend well.
9
Stir in flavorings.
10
Pour into greased and floured Bundt or tube pan.
11
Bake in 325F (160C).
12
oven for one hour and fifteen minutes.
13
Cool pan on cake rack for 20 minutes.
14
Then loosen around with silver knife.
15
Cool another 30 minutes before removing from cake pan.
16
This cake really doesn't need a frosting, but you might want to dust on a little powdered sugar.

1831

kcal

Calories

Fat

253

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: 2 sticks butter, 3 cups sugar, 6 large eggs, 3 cups flour, all-purpose, and more.

Yes, Judy's 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.

Judy's Chocolate Pound Cake

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