Chocolate Pound Cake - Recipe

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CHOCOLATE POUND CAKE

1 1/2 c. butter, softened
3 c. sugar
2 1/2 tsp. vanilla
5 eggs
2 1/2 c. unsifted all-purpose flour
1 c. unsweetened cocoa
2 tsp. baking powder
1 tsp. salt
1 1/2 c. buttermilk or sour milk
Halved pecans or walnuts (optional)

Cream butter, sugar and vanilla in large mixer bowl 3 minutes at medium speed. Add eggs, one at a time, beating well after each addition.

Combine flour, cocoa, baking powder and salt. Add alternately with buttermilk to creamed mixture, beating well just until blended.

Pour into greased and floured bundt pan, 10 inch pan or 2 (9x5x3 inch) loaf pans. Bake at 325 degrees for 1 hour and 20 minutes for bundt pan or tube pan, at 350 degrees for 1 hour and 10 minutes for loaf pans. Bake until cake tester inserted in center comes out clean.

Cool 10 minutes. Remove from pan. Cool completely and sprinkle with confectioners' sugar or glaze with vanilla or butter rum glaze. Garnish with pecans or walnut halves, if desired.

VANILLA GLAZE FOR CHOCOLATE POUND CAKE:

1/3 c. butter
2 c. confectioners' sugar
1 1/2 tsp. vanilla
2-3 tbsp. hot water

Melt butter in small saucepan. Remove from heat and blend in confectioners' sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of desired consistency. Spoon onto cake allowing some to drizzle down sides.

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recipe reviews
Chocolate Pound Cake

· Dec 2 · #53496

Karen Hallihan (Florida) says:

This cake is absolutely delicious. It is so good it really doesn't need the glaze. Sprinkle powdered sugar on it and its good to go! I took it to work to share and everyone just could not stop talking about how good it was.

· Feb 15 · #61733

Jessica Greenbaum (New York) says:

Look no further for a Bundt cake--even without icing!--that will make you realize there is a confection between brownies and angel food cake. Trust me-- I've been trying chocolate cake recipes for many, many years. Okay, I added 1/3 cup more cocoa and I used 1 cup oil and 1/2 cup butter.This is the new celebration cake in our house. Thanks!

· Dec 2 · #86019

Kiki (New York) says:

This cake rocks! Beautifully light and luxurious batter. I recommend the 1 cup oil 1/2 c butter and extra cocoa as J. Greenbam did.

· Dec 25 · #89172

Esther (Virginia) says:

Made this cake to use in Nigela Lawson's Chocolate Cherry Trifle recipe. Substitued 1 cup of sour cream and 1/2 cup skim milk for the buttermilk or sour milk. Used home made baking powder instead of store bought (2 parts cream of tarter to 1 part baking soda). No nuts. Was so good the kids couldn't stop snacking as they constructed the trifle. Really smooth, creamy and chocolatey. I imagine if we had a better quality cocoa powder than Hersheys it would have been out of this world. Trifle now maturing in the fridge, waiting for it's debut. Can't wait!

· Feb 12 · #170885

Nancy l griffith (North Carolina) says:

I really liked this version of chocolate pound cake. I halved it to make one loaf.
It came out perfect. I will make this again, nice flavour.

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