Looking for lost chocolate pound cake recipe?

When my grandmother was alive she made a chocolate pound cake that everybody loved. Now however the recipe is lost and we have tried to duplicate it but can't. This cake would only get better with age, it would get more moist and flavorful as it got older - though it rarely lasted too long. I am pretty sure it did not use Hersheys canned choc. syrup but other than that I am not sure. I am looking for recipes and when I see one that was like hers I believe I can recognize it as I watched her make it many times.

Public Comments

  1. I don't think this is the same, but I hope it can help. Then take a look at that link below, there a many of these recipe there.
    Chocolate Pound Cake With Chocolate Frosting

    Ingredients:
    1 c Shortening
    3 c Sugar
    6 ea Eggs
    2 2/3 c All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
    1/3 c Cocoa
    1 c Milk
    1 t Vanilla extract
    Chocolate Frosting (optional
    -----CHOCOLATE FROSTING-----
    1 c Sugar
    1/4 c Butter or margarine
    1/3 c Evaporated milk
    1/2 c Semisweet chocolate morsels
    1/2 ts Vanilla extract

    Directions:
    Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and next 3 ingredients; add to mixture alternately with milk, beginning and ending with flour mixture. Mix until just blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325F for 1 hour and 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread with Chocolate Frosting, if desired. Yield: one 10-inch cake. CHOCOLATE FROSTING: Combine first 3 ingredients in a small saucepan; bring to a boil, and boil 1 minute, stirring occasionally. Stir in chocolate morsels and vanilla. Beat with a wooden spoon about 3 minutes or to desired spreading consistency. Yield: 1-1/4 cups.
  2. I wish you success in finding the recipe you are searching for. If you ever want to try another pound cake, try this 7 Up pound cake. Very moist and delicious. The recipe is on the link listed.
  3. INGREDIENTS:
    1/2 cup shortening
    1 cup butter
    3 cups white sugar
    5 eggs, separated
    3 cups flour
    1/2 tsp baking powder
    1/2 tsp salt
    1/2 cup unsweetened cocoa powder
    1/2 tsp cinnamon
    1 1/4 cup milk
    1 tsp vanilla
    1/2 tsp almond extract

    PREPARATION:
    Preheat oven to 350F. Grease a 10-inch loaf pan. Combine butter and shortening until fluffy, then gradually add sugar. Beat well, then add egg yolks slowly. Beat after each yolk. Sift together flour, salt, baking powder, cocoa and cinnamon.
    Add the dry mixture to the creamed mixture, alternately with the milk, starting and ending with the dry mixture. Mix well after each addition. Add the vanilla and the almond flavours. In another mixing bowl, beat egg whites until stiff peaks form. Fold into the batter. Pour into greased pan. Bake for 1 hour and 15 minutes (or until a toothpick comes out clean).


    OR...

    1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate

    3 cups self-rising flour

    2 cups sugar

    1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling

    1 cup (2 sticks) butter, softened

    6 eggs

    1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

    1/2 cup BAKER'S ANGEL FLAKE Coconut

    1 can (8 oz.) crushed pineapple in juice, undrained

    2 tsp. vanilla


    PREHEAT oven to 350°F. Microwave chocolate in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

    ADD remaining ingredients. Beat with electric mixer on medium speed 3 minutes or until well blended. Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.

    BAKE 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or spatula. Invert cake onto wire rack; gently remove pan. Cool completely on wire rack.
  4. check out http://sumiram2006.googlepages.com/dessert
    It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
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