No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (159g) Recipe makes 12 servings
Calories 575
Calories from Fat 249		(43%)
Amount Per Serving		%DV
	Total Fat 27.7g	42%
	Saturated Fat 13.4g	67%
	Monounsaturated Fat 9.0g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 132mg		44%
Sodium 279mg		11%
Potassium 160mg		4%
Total Carbohydrate 77.3g		25%
	Dietary Fiber 2.0g	8%
	Sugars 50.4g
Protein 7.5g		15%
detailed view... how is this calculated?

Chocolate Pound Cake

Recipe #24258 | 1¾ hours | 11 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: MizzNezz
Apr 2, 2002

Got this one from my sister Wendy. She made it for a family dinner and everyone went wild over it! Had to bring home the recipe!

SERVES 12 (change servings and units)

Ingredients

1/2 cup shortening
1 cup butter
3 cups sugar
5 eggs
3 cups flour
1/2 cup cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cups milk
2 teaspoons vanilla

Directions

1
Heat oven to 325*; grease and flour bundt or tube pan.
2
Sift flour, cocoa, salt and baking powder together.
3
Beat shortening and butter together.
4
Slowly add sugar and beat until light and fluffy.
5
Add eggs, one at a time, beating well after each addition.
6
Add flour mix and milk alternately to creamed mixture, beginning and ending with flour.
7
Add vanilla, mix well.
8
Pour into pan, place on center rack and bake 1-1/2 to 2 hours.
9
Check with wooden pick after 1-1/2 hours to see if it needs more time.

Questions about this recipe?

Featured Reviews for This Recipe

From: Kerik

On Feb 9, 2009

The bad news... the cake didn't come out of the pan in one piece (my fault). The good news.... the cake was fantastic (great texture and flavor) AND I made it into a trifle which received RAVE reviews (people at the office want me to mess up again this week!). I cut the cake into small cubes and layered it with strawberries and a pudding mixture (vanilla pudding, Cool Whip and a bit of almond extract - to taste). I topped with Cool Whip and sprinkled sliced almonds for a bit of crunch. Have to admit, I impressed myself. I will definitely take my mess ups in stride from now on!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: mollylisahaley

On Mar 1, 2008

I have been searching for the recipe that my mother and grandmother used, and I do believe this is it! Excellent!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Shea Lewis

On May 26, 2003

WONDERFUL! This cake was really good. It was my first homemade cake and boy, was my family impressed. Only one critique...I was totally deceived by the prep time. 11 minutes is not true at all. Even if I had been a cake expert, I can't see it taking only 11 minutes to prepare. It took me at least 30 minutes. Otherwise this recipe was a winner!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #814687

On Apr 11, 2008

I made this for Easter and it was such a hit! The cake is moist and light, not overly dense like some pound cakes. It freezes well, (which is great, as my mom can attest, since she's a widow and it's a treat to pull just a slice from the freezer for a treat .)Thank you for a new family favorite!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews