Ingredients1 h 50 m servings 283 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) loaf pans. Sift together the flour, cocoa and baking powder. Set aside.
- In a large bowl, cream together the butter, shortening 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. Pour batter into prepared pans.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Per Serving: 283 calories; 13.6 g fat; 38.5 g carbohydrates; 3.7 g protein; 60 mg cholesterol; 81 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was yummy Helena. My grandmother and I made 2 cakes for our vacation and they were very well recieved. I can see where adding some chocolate chips in the batter may make it extra yummy!
The cake was O.k. - but dry - I only baked it for 55 minutes (like I do ALL of my pound cakes in loaf pans - would have been totally burnt if cooked for the full time).
this recipe is good, but mild. if you're a chocoate lover...look elsewhere. my husband prefers the other chocolate poundcake on this website though. i think it's just too mild for him. it did...