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Southern-Style Chocolate Pound Cake

Rated as 3.5 out of 5 Stars

"I found this recipe and wanted to share it with you all. It turned out very good. It's not too sweet and not too chocolaty. You can add more cocoa if you'd like."
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1 h 50 m servings 283
Original recipe yields 24 servings (2 - 8x4 inch loaf pans)


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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 283 calories; 13.6 38.5 3.7 60 81 Full nutrition

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Read all reviews 5
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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...

way too dry.

This is good but it's not quite what I expected. I ended up baking it for 65 minutes, and it was a bit crunchy around the edges but tender and moist on the inside. I used White Lily flour whic...