Rating: 4 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2

The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.

Recipe Summary

Servings:
14
Yield:
1 - 9 or 10 inch tube pan
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Ingredients

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

Directions

Instructions Checklist
  • Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.

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  • In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

  • Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

Nutrition Facts

394 calories; protein 5.3g; carbohydrates 54.2g; fat 18.5g; cholesterol 88.7mg; sodium 265.2mg. Full Nutrition
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