This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.

m-ann
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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 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

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  • Sift together flour, cocoa and salt. Set aside.

  • Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.

  • Add flour mixture alternately with milk. Add vanilla.

  • In a separate bowl, beat egg whites until stiff. Fold into cake batter.

  • Pour into a greased and floured tube pan. Sprinkle nuts on top.

  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

Nutrition Facts

536.8 calories; 6.7 g protein; 66.5 g carbohydrates; 109.4 mg cholesterol; 224.6 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/13/2009
i was a little scared by the first review as i use the reviews to help in my decisions when using these recipes but decided after reading a few more that i would tweek it just a bit and use it any way and it was great! my changes were as follows and believe me or check my profile sweets are my addiction and after the tweeks everyone who tried it wanted the recipe and my love who is especially particular raved about it, its a keeper!! i used all butter no shortening, i cut the flour to 2 c flour & used 1 1/2 c cocoa for a richer chocolate flavor , i just cut the sugar back a little and used some brown as follows 1 1/2 c wht sugar & 1 c dark brn sugar packed, 1 tsp each baking powder & baking soda & switched the milk to buttermilk for that homemade taste. i cut the vanilla to a tsp, as i said im a chocolate lover!! lol!! lastly i switched the nuts for chocolate chunks and iced with vanilla, striped with melted chocolate, filled the center with hershery hugs and what a hit!!!! Read More
(66)

Most helpful critical review

Rating: 1 stars
09/23/2003
This recipe is awful. It tastes like your eating right out of the crisco jar. I am a seasoned baker so I know what I'm talking about. Do not spend the effort or money making this monstrosity! Read More
(24)
24 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
02/13/2009
i was a little scared by the first review as i use the reviews to help in my decisions when using these recipes but decided after reading a few more that i would tweek it just a bit and use it any way and it was great! my changes were as follows and believe me or check my profile sweets are my addiction and after the tweeks everyone who tried it wanted the recipe and my love who is especially particular raved about it, its a keeper!! i used all butter no shortening, i cut the flour to 2 c flour & used 1 1/2 c cocoa for a richer chocolate flavor , i just cut the sugar back a little and used some brown as follows 1 1/2 c wht sugar & 1 c dark brn sugar packed, 1 tsp each baking powder & baking soda & switched the milk to buttermilk for that homemade taste. i cut the vanilla to a tsp, as i said im a chocolate lover!! lol!! lastly i switched the nuts for chocolate chunks and iced with vanilla, striped with melted chocolate, filled the center with hershery hugs and what a hit!!!! Read More
(66)
Rating: 4 stars
02/13/2009
i was a little scared by the first review as i use the reviews to help in my decisions when using these recipes but decided after reading a few more that i would tweek it just a bit and use it any way and it was great! my changes were as follows and believe me or check my profile sweets are my addiction and after the tweeks everyone who tried it wanted the recipe and my love who is especially particular raved about it, its a keeper!! i used all butter no shortening, i cut the flour to 2 c flour & used 1 1/2 c cocoa for a richer chocolate flavor , i just cut the sugar back a little and used some brown as follows 1 1/2 c wht sugar & 1 c dark brn sugar packed, 1 tsp each baking powder & baking soda & switched the milk to buttermilk for that homemade taste. i cut the vanilla to a tsp, as i said im a chocolate lover!! lol!! lastly i switched the nuts for chocolate chunks and iced with vanilla, striped with melted chocolate, filled the center with hershery hugs and what a hit!!!! Read More
(66)
Rating: 5 stars
04/22/2003
This cake tasted delicious! Very easy to make too. It is definitely a POUND cake- so not something to make when you want a light chocolate cake. I plan to make this one often. Read More
(26)
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Rating: 1 stars
09/23/2003
This recipe is awful. It tastes like your eating right out of the crisco jar. I am a seasoned baker so I know what I'm talking about. Do not spend the effort or money making this monstrosity! Read More
(24)
Rating: 4 stars
06/08/2008
I was a little skeptical after reading the "seasoned baker's" review but I made this cake and it was delicious. Soft and moist with a light chocolate flavor. I doubled the recipe to get five 8' round layers and baked each for about 25 minutes. I used this for a groom's cake and got good reviews. Read More
(15)
Rating: 5 stars
02/29/2008
i have made this cake it was beauteful Read More
(6)
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Rating: 4 stars
04/22/2003
Delicious cake!! A tad bit time consuming but worth it!! Read More
(6)
Rating: 5 stars
04/07/2010
First let me say that the baking powder was left out of the directions part but was in the ingredients section. Second I added it with the sifting of the flour and the other dry ingredients. I must say that I am totally sastisfied with this recipe. I want to send in a picture of my version how do I do that. Read More
(5)
Rating: 4 stars
06/03/2009
Very good VERY rich. I used the modifications published by floridatreasure1983 in her review and really really loved it. Read More
(3)
Rating: 5 stars
12/27/2010
I used floridatreasure's modifications and it is AWESOME! It is exactly the dense dark and lovely consistency I was hoping for. FYI - for those making cupcakes this recipe yields 24 and you will need to reduce the baking time to 25 minutes or when the tops spring back when lightly touched. I will use this recipe for every chocolate cupcake I make from now on!!! Read More
(2)