Chocolate Pound Cake

  • Prep Time: 11 mins
  • Total Time: 1 hrs 41 mins
  • Servings: 12

    • About This Recipe

    “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!”

    Ingredients

  • 1/2 cupshortening
  • 1cupbutter
  • 3cupssugar
  • 5eggs
  • 3cupsflour
  • 1/2 cupcocoa
  • 1/2 teaspoonsalt
  • 1teaspoonbaking powder
  • 1 1/4 cupsmilk
  • 2teaspoonsvanilla

    • Directions

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

    • Reviews

  • “This was a great cake.I had never made a chocolate pound cake before.It was easy to make. “

  • “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!”

  • “I made this for a co-worker’s birthday.It was received well!I would have liked it a little more moist and a little more chocolatey.I like my pound cake a little more dense, this one was lighter than typical, which could be a real plus depending on your preference.Thanks for a yummy cake!”

  • “This was fabulous! I’ve made chocolate pound cake before and it wasn’t quite ‘right’. I was a little worried because the picture wasn’t very chocolatey looking but this was just right. I had to be really careful with the KitchenAid because as another poster pointed out it’s really too much for it. Followed directions exactly, used a bundt pan, cooked for 1.5 hours.”

  • “Except for using just a quarter cup of cocoa instead of a half cup, this recipe is identical to my grandmother’s recipe for chocolate pound cake…. which is absolutely wonderful.Truly an heirloom recipe, it’s very much worth making….it’s made me famous among my co-workers and is loved by the entire family.I’m sure my grandmother would be pleased to know her great-great-granddaughters love eating it as much as they enjoy helping me make it!”

  • “Mizz Nezz…… I wrote a review yesterday, don’t know what happened to it.. This cake is absolutely fantastic..Taste and texture can’t be beat.. I could go on and on, however; I’ll end by saying it is perfect.P.S. Thank’s again for your help.”

  • “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!”

  • “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!”

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

  • “This is essentially the same recipe my grandmother used.We now use 1/2 cup of canola oil instead of shortening, only 1/2 teaspoon of baking powder (makes a denser cake), and a cup of cream instead of the milk. We also only use 6 heaping tablespoons of cocoa.Either way it’s a great cake! And doesn’t need icing!”

  • “So yummy! I made this for the “grownup” snack at our playgroup. It was so popular the entire cake was gone in a matter of minutes! I had to email links to this site so everyone could find the recipe! I think next time I’ll add mini chocolate chips to the batter. One warning: Use a BIG mixing bowl. The batter was too much for my upright Kitchenaid.”

  • “I like Suzette had never made a chocolate pound cake before but found this to be DELICIOUS.the first one i made exactly as stated in the recipe in a bundt pan and it was amazing, I then made the cake but substituted the Sugar with Splenda sugar substitute and it was just as tasty, just a bit “drier” than the original.Definately a favorite in our house! thanks so much for sharing this recipe!”

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