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Chocolate Pound Cake

(0 Votes)
SERVES
16 (Makes 2 loaf cakes)
COOK TIME
1 Hr 20 Min

Who doesn't love pound cake? And when you taste this chocolate version, you're gonna love it even more!

What You'll Need:
  • 1 1/2 cups (3 sticks) butter, softened
  • 3 cups sugar
  • 5 eggs
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup milk
What To Do:
  1. Coat two 9- x 5-inch loaf pans with cooking spray and lightly flour.
     
  2. In a large bowl, with an electric beater on medium speed, beat the butter until fluffy. Alternately add the sugar (1 cup at a time) and eggs (1 at a time), beating well after each addition.
     
  3. Add cocoa and vanilla; blend well. Alternately add flour and milk, blending well and ending with flour. Scrape down sides of bowl and continue beating until well blended then pour batter into prepared loaf pans.
     
  4. Place pans on a rack in the center of a cold oven. Set the temperature to 300 degree F. and bake 80 to 90 minutes, or until a toothpick inserted in center comes out clean.
     
  5. Cool in pans about 30 mintues then remove to platters.
     
Notes

Serve slices of this in a pool of our Vanilla Sauce, with fresh strawberries. And, if you'd like, enjoy one cake now and freeze the second one for later.

Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 420
  • Calories from Fat 177
  • Total Fat 20g 30 %
  • Saturated Fat 12g 59 %
  • Trans Fat 0.7g 0 %
  • Protein 5.6g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 105mg 35 %
  • Sodium 183mg 8 %
  • Total Carbohydrates 58g 19 %
  • Dietary Fiber 1.5g 6 %
  • Sugars 38g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Could this cake be cooked in a Bundt pan?

Couldn't you coat the pans w/ cocoa instead of flour?

havnt used recipe yet but i think comment made saying sift flour and cocoa together is a good idea

I used Land O Lakes margarine (80% veg) and a sugar sub. Is that why it sunk when cooling?

When it comes to using cocoa, I always sift the flour and cocoa together so that I have a perfect mixture blending with the wet ingredients every time. PS Where's the "save to recipe box?"

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