Does anyone have a good old-fashioned family recipe for chocolate pound cake they would part with?
I want a tried and true recipe you have actually made, not something you found on the internet. I can do that. I need something that has been made and that comes out great. I am making this to take to a function with people I need to impress, and I don't have time to make a couple and see how it turns out. I need to be able to just make one that turns out sensational. I am an experienced cook, but don't make a lot of cakes, although I do make a good lemon pound cake (and yes, I 'm taking one of those already, I have been specifically asked for a chocolate as well). I would prefer a non-shortening recipe, but that isn't a must, and I would prefer one that uses chocolate instead of cocoa, but at this point the important part is that it is a tried and true favorite. Oh, I am also looking for something to make from scratch, not a doctored cake mix.
Public Comments
- Well this has shortening and cocoa poweder but it is very very good and it can be made ahead easily....
INGREDIENTS
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
- Chocolate Pound Cake
Yield: 1 - 10 inch Bundt pan
Prep Time 30 Min
Cook Time 1 Hr
Ready In 1 Hr 30 Min
Ingredients
1 1/2 cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt
Directions
Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely. Dust with confectioners' sugar for a nice presentation.
- This has shortening in it, but uses cooking chocolate, instead of cocoa and I've made this a lot over the years.
Chocolate Pound Cake
4oz. sweet cooking chocolate
2c sugar
1c shortening
4 eggs
2tsp vanilla
2tsp butter flavoring
1c buttermilk
3c sifted flour
1/2tsp soda
1tsp salt
Partially melt chocolate in double boiler over hot water. Remove from hot water; stir rapidly until entirely melted. Let cool. Cream sugar and shortening. Add eggs, flavorings and buttermilk; mix well. Sift dry ingredients together; add to shortening. Mix well. Stir in chocolate until well blended; pour batter into well greased and floured 9-inch tube pan. Bake at 300 degrees for 1 hour and 30 minutes. Remove from pan; place tight fitting cover over hot cake. Let stand until thoroughly cooled.
- Chocolate Sour Cream Pound Cake
INGREDIENTS:
* 1 cup boiling water
* 2 squares (2 ounces) unsweetened chocolate, cut in small pieces
* 2 cups sifted all-purpose flour (sift before measuring)
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter, room temperature
* 1 3/4 cup light brown sugar, firmly packed
* 2 eggs
* 1 teaspoon vanilla extract
* 1/2 cup sour cream
PREPARATION:
In a small bowl, pour boiling water over the chocolate; set aside to melt then cool for about 20 minutes. Grease and flour a tube cake pan or Bundt pan. Preheat oven to 325°. Sift flour into a bowl with salt and baking soda.
In a large mixing bowl with an electric hand-held mixer at high speed, cream butter and brown sugar; add eggs and vanilla and beat until light and fluffy.
On low speed, beat in flour mixture, alternating with sour cream, ending with flour mixture. Beat in chocolate mixture until just blended. Pour batter into prepared pan. Bake chocolate pound cake for about 1 hour, or until a wooden pick or cake tester comes out clean. Cool in pan on rack for 15 minutes. Remove from pan and continue cooling on rack. Sprinkle cooled cake with sifted confectioners's sugar or drizzle with icing or glaze.
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