Louisiana Chocolate Pound Cake Recipe

Name: Louisiana Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks margarine; 1/2 c. shortening; 3 c. sugar; 5 eggs; 1/2 c. cocoa; 1 c. milk; 1/2 tsp. baking powder; 2 tsp. vanilla; 3 c. flour; 1/2 tsp. salt; 1 c. pecans

Servings: persons

2 sticks margarine
1/2 c. shortening
3 c. sugar
5 eggs
1/2 c. cocoa
1 c. milk
1/2 tsp. baking powder
2 tsp. vanilla
3 c. flour
1/2 tsp. salt
1 c. pecans

1
Cream margarine, shortening and sugar.
2
Add eggs, one at a time, and beat well after each.
3
Sift dry ingredients, including cocoa, together and add alternately with milk and vanilla, beginning and ending with dry ingredients.
4
Grease and flour angel food cake pan.
5
Pour batter into pan and gently press nuts on top covering the entire surface.
6
Bake at 325u00b0 for 1 hour or until cake tests done.
7
Do not overbake.
8
If pecan halves are used, be sure they are small ones to keep them from sinking, otherwise pecan pieces can be used.

2058

kcal

Calories

Fat

347

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.

How did you like this recipe?

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 margarine, 1/2 c. shortening, 3 c. sugar, 5 eggs, and more.

Yes, Louisiana 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.

Louisiana Chocolate Pound Cake

How did you like this recipe?

Frequently Asked Questions