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My review
Best Chocolate Pound Cake
4
m-ann
"A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!"
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Ingredients
servings 570Original recipe yields 12 servings (1 10-inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
- Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
- In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
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Reviews
Read all reviews 4348 Ratings
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Most helpful positive review
4/19/2007
I have tried at least 10 different chocolate bundt cake recipes over the years and this is the best yet!!!!!! Involves a bit more work with beating egg whites, but well worth it! This cake is ve...
Most helpful critical review
4/7/2000
I tried this recipe 3 different times. Its isnt a bad cake at all. A bit dry and never seems to bake fully without going dry. Nice flavour and texture. Would be wonderful with a pudding over it.
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4/19/2007
I have tried at least 10 different chocolate bundt cake recipes over the years and this is the best yet!!!!!! Involves a bit more work with beating egg whites, but well worth it! This cake is ve...
4/9/2005
I thought this was a great cake. I love it when it first comes out of the oven. It has a great chocolate taste, but it's not strong. I did try the cake with a chocolate icing recipe from the ...
4/1/2007
This recipe was DELICIOUS!!!! I modified it only slightly, because I was ill-prepared. I used 1 1/2 cups of butter instead of shortening and butter, and I used 1 1/2 tsp. of vanilla because I fo...
8/15/2000
This cake has a nice flavor and consistency if you're not looking for a traditional pound cake. In other words, it is light and springy with a subtle flavor, not dense, moist, and chocolatey. On...
12/12/2008
I made these for an office christmas party and everyone loved them! I did follow another suggestion for a yellow pound cake (different recipe) of creaming the butter, shortening, and sugar for 2...
4/7/2000
I tried this recipe 3 different times. Its isnt a bad cake at all. A bit dry and never seems to bake fully without going dry. Nice flavour and texture. Would be wonderful with a pudding over it.
12/21/2005
Everyone that I have made this recipe for has just loved it. It is a moist and tasty version of my favorite dessert, pound cake. I dont think I would change anything about it really. I do sif...