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Western Pound Cake

Sheri Ketarkus

"My grams made this cake when I was small and it has always been my mom's favorite cake. Best with fudge icing"
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Ingredients

55 m servings 542 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
  2. Toss the chocolate and walnuts with reserved 1 tablespoon of flour. 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 milk, mixing just until incorporated. Fold in the chocolate and walnuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.

Nutrition Facts


Per Serving: 542 calories; 27.4 g fat; 69.5 g carbohydrates; 7.8 g protein; 104 mg cholesterol; 203 mg sodium. Full nutrition

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Reviews

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Good tasting cake. I used a tube pan and I iced it with chocolate ganache. The family enjoyed it.

I made it in the pan it asked for and that was a mistake. Next time a different pan, maybe Bundt. It took a lot of extra time to cook and by the time the middle was done the outside was burned. ...

Everybody in my family LOVED it! Instead of using sweet chocolate, i used crushed semi-sweet morsels. it was light and not too sweet -just exactly how i like my cakes. Definately will make again.