This was my mother's recipe. You may eat it as is or put a fudge frosting on it.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.

  • Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.

  • Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.

  • Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.

  • Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

504.8 calories; 6.9 g protein; 69.6 g carbohydrates; 102.9 mg cholesterol; 186.7 mg sodium. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/06/2005
This was very good. My cake was moist and perfect. I made the following changes though: I didn't have enough sugar so I subbed 2 c Splenda and 1 c brown sugar. Also the cake was done in 1 hr 15 min. Adding 15 more minutes to the cake would have made it too dry I think-- just watch in your oven the first time. I frosted it with some melted chocolate chips that I thinned with a bit of evaporated milk. Next time I think I will stir the cocoa in with the flour-- it might be a bit easier to combine with the batter then stirring it in the last minute. Might try some differant extract flavors instead of the vanilla-- orange raspberry or almond would all be good. Read More
(74)

Most helpful critical review

Rating: 1 stars
05/20/2003
I thought the recipe was pretty bad. For a pound cake you always expect a rich moist cake. This was neither. Read More
(11)
53 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 6
Rating: 4 stars
10/06/2005
This was very good. My cake was moist and perfect. I made the following changes though: I didn't have enough sugar so I subbed 2 c Splenda and 1 c brown sugar. Also the cake was done in 1 hr 15 min. Adding 15 more minutes to the cake would have made it too dry I think-- just watch in your oven the first time. I frosted it with some melted chocolate chips that I thinned with a bit of evaporated milk. Next time I think I will stir the cocoa in with the flour-- it might be a bit easier to combine with the batter then stirring it in the last minute. Might try some differant extract flavors instead of the vanilla-- orange raspberry or almond would all be good. Read More
(74)
Rating: 4 stars
10/06/2005
This was very good. My cake was moist and perfect. I made the following changes though: I didn't have enough sugar so I subbed 2 c Splenda and 1 c brown sugar. Also the cake was done in 1 hr 15 min. Adding 15 more minutes to the cake would have made it too dry I think-- just watch in your oven the first time. I frosted it with some melted chocolate chips that I thinned with a bit of evaporated milk. Next time I think I will stir the cocoa in with the flour-- it might be a bit easier to combine with the batter then stirring it in the last minute. Might try some differant extract flavors instead of the vanilla-- orange raspberry or almond would all be good. Read More
(74)
Rating: 5 stars
06/21/2003
I used this recipe to make a friend's wedding cake and it was a hit!! A delicious moist cake with just the right density. I left out the cocoa and added lemon extract to make a white layer as well and have been asked to supply one for a party! Thanks for sharing. Read More
(43)
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Rating: 4 stars
10/21/2005
Wonderful chocolate pound cake my family really enjoyed it in a bundt cake form with chocolate frosting drizzled over it. The cake was moist and delicious. Thanks for the recipe. Read More
(31)
Rating: 5 stars
06/17/2003
This is the closest recipe I have ever found to my husband's grandmothers! He said it taste just like hers which is a huge compliment! I've been trying to get her to teach me how to make it before the recipe is lost forever but she's one of those cooks who doesn't measure anything so it is really hard to pin down the actual measurements. Thank you so much for submitting this recipe. I tried mixing together the powdered sugar cocoa and heavy cream like someone suggested and it turned into whipped cream instead. (I guess I stirred it a little too much!) But this cake does not need anything!! Thanks again! Read More
(19)
Rating: 4 stars
01/27/2008
I had a recipe similar to this years ago and misplaced it. I am glad I stumbled upon this one. It is one of the only ones I found that does not call for the addition of coffee. (call me crazy) I do not enjoy the flavor of chocolate and coffee. This is a moist cake (careful do not overbake) with a nice texture. I do make a chocolate glaze and pour over the top very chocolatey. Read More
(16)
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Rating: 5 stars
08/29/2002
This recipe was wonderful I made it on Valentine's Day added some fresh strawberries and chocolate sauce on the plate and the kids and husband loved it! I iced it with a mixture of cocoa powder confectioner's sugar and heavy cream while it was still warm and let it soak into the cake. YUM! Read More
(14)
Rating: 1 stars
05/20/2003
I thought the recipe was pretty bad. For a pound cake you always expect a rich moist cake. This was neither. Read More
(11)
Rating: 5 stars
07/23/2008
Well here it is 23 July 2008 hurricane Dolly is headed for our Texas coast. Thank goodness we are not getting the direct hit. My sixteen year old wants a chocolate pound cake I made this one and it was wonderful comfort food in our time of need Read More
(9)
Rating: 5 stars
01/09/2004
This was a very good pound cake. I think it tasted better the second day. I used the Satiny Chocolate Glaze to frost it. Next time I will add miniature chocolate chips to the cake batter for more texture. Read More
(9)