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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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
additional:
20 mins
total:
1 hr 50 mins
Servings:
24
Yield:
2 - 8x4 inch loaf pans
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

283 calories; protein 3.7g 7% DV; carbohydrates 38.5g 12% DV; fat 13.6g 21% DV; cholesterol 59.9mg 20% DV; sodium 81.4mg 3% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/19/2004
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! Read More
(9)

Most helpful critical review

Rating: 3 stars
05/15/2005
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). Read More
(8)
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/19/2004
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! Read More
(9)
Rating: 3 stars
05/14/2005
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). Read More
(8)
Rating: 4 stars
12/09/2002
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 make 3 loafs though. Read More
(7)
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Rating: 1 stars
08/22/2008
way too dry. Read More
(3)
Rating: 4 stars
08/02/2011
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 which made it a bit lighter than it would have been with AP flour. It's not a heavy chocolate taste but I liked it. For those who say it didn't have much chocolate flavor at all be sure you're using dutch processed cocoa - it's darker and has a deeper chocolate flavor. Overall it's good but I think it'd be a good companion of something else - whipped cream ice cream maybe raspberries. It just seems to need a little something. Read More
(1)
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