Here is the recipe and all the pictures to make your baking a little easier.
Chocolate Pound Cake
- 1 cup butter plus 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 tablespoon vanilla extract
Cream butter and shortening, add sugar and beat until light. Add eggs one at a time, beating after each addition. Sift flour, baking powder, cocoa, and salt. add dry ingredients alternately with milk. Add vanilla extract before last flour. Bake in a greased and floured tube pan 1 hour and 15 minutes at 325 degrees.
Sift 3 cups of Cake Flour
Grease and flour tube cake pan with removable center
2 sticks softened Butter and 1/2 cup shortening
Add 3 cups Sugar
1/2 cup cocoa, 1/2 teaspoon baking powder & 1/4 teaspoon salt
Make sure baking powder date has not expired!!!
Sift dry ingredients together
5 eggs at room temperature
Cream fat and sugar
Add eggs 1 at a time and beat after each egg
Batter after all eggs added and mixed
Add dry ingredients alternately with milk
Adding milk alternately with dry ingredients
YUM! YUM!
As needed scrape the side of the bowl
I love this photo!! 1 Tablespoon of vanilla is added.
Ready to bake at 325 degrees for 1hr. 15 min.
When a toothpick or cake tester comes out clean when inserted in the middle of the cake it is done. Let it cool for at least 15 minutes before taking it out of the pan. Please allow to cool or else it will fall apart! Run a straight edge around the cake and the tube. Carefully remove the cake from the pan by pulling out the center tube.
Run a straight edge under the bottom
Put cake back in the pan and cover with a plate.
Flip it over and remove pan
Put cake platter on top and flip it over
Here you go!!
Hope you enjoy! Gosh I’m tired after all that!
Happy Cooking,
The Teacher Cooks
73 Comments
December 14, 2009 at 8:48 am
The toothpick trick seems like a great way to make sure your cake is done or not!!
December 14, 2009 at 8:49 am
I didn’t know that letting it sit will keep it together. I guess it is just like the lasagna!
December 14, 2009 at 8:49 am
i learned that you can use a toothpick to see if the cake is done.
December 14, 2009 at 8:50 am
I did not know that we have to alternate in adding the dry ingredients and the wet ones to make it moist and well incorporated.
December 14, 2009 at 8:51 am
i learned how to make a good pound cake along time ago but never a chocolate pound cake this looks just as easy but you add cocoa.
December 14, 2009 at 8:51 am
I learned that you have to add the eggs into the cream fat in order to make the chocolate pound cake and i didn’t know that before.
December 14, 2009 at 8:53 am
i learned that you have to use 5 eggs instead of the usuall 3. i would of messed up if i did not read the directions cearfully.
December 14, 2009 at 8:55 am
i learned that the eggs must be at room temperature.
December 14, 2009 at 8:58 am
shows the importance of procedure
December 14, 2009 at 8:59 am
I learned that in order to flip the cake over you put another plate on top of it so it doesnt make a mess.
December 14, 2009 at 9:05 am
i have learned when baking a cake you should be prepared befor you start cooking.
December 14, 2009 at 9:05 am
i didint know that use cream fat
December 14, 2009 at 9:06 am
I never knew that if you take the cake off the pan right after you remove it from the oven, it could fall apart! I always do that, and that could explain why my cakes always fall apart. Thanks!
December 14, 2009 at 9:07 am
I Learned that now using toothpicks .. it will save a whole lot of mess. i gotta try it.
December 14, 2009 at 9:10 am
hey,
i might have to try to make that
i always make carmel
December 14, 2009 at 9:10 am
I didn’t know you couldn’t eat it right after you get it out of the oven. I didn’t think about letting it cool.
December 14, 2009 at 10:31 am
i never knew you had to take the pan off right after you take i tout of the oven
December 14, 2009 at 10:31 am
i had no idea that it would make a difference if the eggs were room temperature!
December 14, 2009 at 10:31 am
I didn’t know you had to use a specific pan to make this cake.
December 14, 2009 at 10:32 am
i didn’t know you could use toothpicks to see if it was done!
December 14, 2009 at 10:33 am
i just learnd about the tooth pick thing a few weeks ago but i didnt know how much you use shorteninf in so many different recipes
December 14, 2009 at 10:33 am
i’ve learned that making chocolate pound cake isn’t much different from making regular pound cake.
December 14, 2009 at 10:33 am
I never knew how to take cakes out of those types of pans. Thanks for letting me know!
December 14, 2009 at 10:38 am
i just learned how to make a poundcake ima go home and try it
December 14, 2009 at 10:40 am
Does it matter if the eggs are not in room temperature?
December 14, 2009 at 10:40 am
i didnt know u had to put it in there for an hour
December 14, 2009 at 10:42 am
Didn’t know that you had to get the eggs to room temperature. Usually people just crack them right out of the fridge.
December 14, 2009 at 10:45 am
i learned how to make a pound cake using a recipe that looks easy to follow..
December 14, 2009 at 10:47 am
I learned that you need to let it cool before removing it. I never thought about it falling apart.
December 14, 2009 at 10:47 am
I learned that using toothpicks would save a mess
December 14, 2009 at 10:51 am
i learned that the eggs had to be at room temperature
December 14, 2009 at 10:52 am
When I first started baking I always thought that it didn’t matter the order of adding ingredients to the mix, but now with adding the eggs one at a time, and also alternatively adding milk with the dry ingredients, its obvious that many recipes depend on the adding order. Thanks!
December 14, 2009 at 10:54 am
Never knew that eggs had to be room temp.
December 14, 2009 at 10:56 am
mm that delicious chocolate pound cake chocolo enchants to me and good that it is said of flavorful cake of chocolate
December 14, 2009 at 5:46 pm
The best recipes come from those local cookbooks, don’t they? No wonder you’ve made this a million times. It’s a winner.
December 14, 2009 at 6:22 pm
I can smell the chocolate now! Looks great!
December 14, 2009 at 11:22 pm
Goodness gracious! It looks like a luscious, rich deliciously sinful cake to me! wow!
December 15, 2009 at 7:37 am
Swoon!
December 16, 2009 at 9:33 am
This recipe looks easy to follow, and i learned you can use a toothpick to check if the cake is done
December 16, 2009 at 10:54 am
i didnt’t know you had to have the eggs AT room temperature..!
December 16, 2009 at 11:14 am
pound cake is truly one of life’s simple pleasures, and a chocolate version is even better. ya know what i’d like to do with this? add some strawberries and a massive plop of whipped cream. drool.
January 6, 2010 at 12:24 pm
i didn’t know that you could make a chocolate pound cake. always thought it had to be something else
May 17, 2010 at 8:03 am
You can tell when the cake is done by inserting a toothpick into the cake.
May 17, 2010 at 8:16 am
I learned that you must make sure that the baking powder isn’t old or has expired.
May 17, 2010 at 8:17 am
I learned to get a good pound cake, you have to let it sit and cool to keep it together.
May 17, 2010 at 8:17 am
I learned that if you let the cake sit that it will keep the cake together, and that you always need to check the baking powder to make sure it hasn’t expired.
May 17, 2010 at 8:18 am
I learned to always check your dates. No matter what it is it could ruin your recipe.
May 17, 2010 at 8:19 am
I never thought it mattered what temperature the eggs were at. Apparently for this they have to be at room temperature.
May 17, 2010 at 8:20 am
I learned you should always check the date on baking powder because if it isn’t good it can affect your cooking.
May 17, 2010 at 8:21 am
I never knew that if you take the cake off the pan right after you remove it from the oven, it could fall apart
May 17, 2010 at 8:23 am
I never knew how to make pound cake, at all but now I know and im definitely will make this
May 17, 2010 at 8:27 am
i learned that if you let it sit as long as your suppose to it wont fall apart so easy
May 17, 2010 at 8:32 am
I learn you have to alternate the milk and dry ingredients. I never thought it made a difference how you add it
May 17, 2010 at 8:49 am
I learned the you can stick a toothpick in the middle of the caketo see if it is done.
May 17, 2010 at 9:00 am
i learned that you can use a toothpick to make sure that the cake is done
May 17, 2010 at 9:01 am
i learned that you can use those kind of pans to make the cake.
May 17, 2010 at 9:56 am
i learned that you use many more eggs than in a ordinary cake.
May 17, 2010 at 10:02 am
i really dont eat chocolate like that but i would have loved to try this pound cake.
May 17, 2010 at 10:05 am
I learned that if you use baking powder that has already expired it will make the cake turn out wrong.
May 17, 2010 at 10:09 am
i learned you can stick a tooth pick in the middle to see if its done.
May 17, 2010 at 10:11 am
i learned that you cream butter and shortening and add the sugar and beat until light.
May 17, 2010 at 10:12 am
I learned that if you can’t tell when your cake is done you can stick a tooth pick in it and tell that way.
May 17, 2010 at 10:12 am
Im sure this cake was good to all the chocolate lovers out there; but sadly and unfortunately i am disgusted by chocolate i never ate chocolate in my entire life, but the cake was made nicely
May 17, 2010 at 10:15 am
I learned to make sure you don’t use expired baking powder.
May 17, 2010 at 10:15 am
I learned you can sift the ingredients together to make it fine.
May 17, 2010 at 10:16 am
I love pound cake, but I learned that you can make it chocolate!
May 17, 2010 at 10:16 am
i never knew they made flour just for cakes!
May 17, 2010 at 10:17 am
i learned it takes a really long time to bake this cake
May 17, 2010 at 10:20 am
I learned that you need to make sure you don’t use expired ingredients because your recipe will come out bad!
May 17, 2010 at 10:30 am
I learned that pound cake can be chocolate -_- O.O!
May 17, 2010 at 10:35 am
It looks really yummy and I would eat it!!!!
May 18, 2010 at 8:10 am
I learned that you should always let the cake cool off before trying to flip it onto the plate.
May 26, 2010 at 3:29 pm
i learned that the eggs do not need to be room temperature or it will mess with the cake texture.