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 oleo; 1/2 c. shortening; 3 c. sugar; 1/2 c. cocoa; 1 c. milk; 1 c. chopped pecans; 1/2 tsp. baking powder; 2 tsp. vanilla; 3 c. flour; 1/2 tsp. salt; 5 eggs

Servings: persons

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

1
Cream oleo, shortening and sugar together.
2
Add eggs, one at a time, and beat well.
3
Sift dry ingredients, including cocoa together, and add alternately with the milk and vanilla.
4
Mix well.
5
Grease and flour a tube or Bundt pan.
6
Pour in batter. Bake at 325u00b0 for 1 hour or until toothpick tests done.
7
Do not overbake.
8
It's best to leave a little gooey on the inside.

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.

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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 oleo, 1/2 c. shortening, 3 c. sugar, 1/2 c. cocoa, 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

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