| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 large eggs, room temperature
- 1 cup milk
- 2 teaspoons vanilla extract
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
- Sift the flour, baking powder, salt and cocoa together. Set aside.
- With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
- Slice the cake and serve topped with a scoop of vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 582 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 2 g |
| Sugar | 52 g |
| Protein | 8 g |
| Cholesterol | 123 mg |
| Sodium | 159 mg |
Reviews
It’s not good ! The flavor is not there. The cake cooed beautifully tho. I iced it with a chocolate ganache. I followed the recipe to the T except I used 2.5 cup flour and dark cocoa powder. Disappointed and hope the flavors pop out overnight. I now wished at sticking to my original.
All pound cakes freeze really well! I freeze mine regularly; we think it enhances the flavor and they are easier to handle when I deliver them. This cake is delicious eaten right of the freezer.
Some things I have learned along the way:
Adding 4 squares of melted & cooled baking chocolate really makes this cake pop; add it in after mixing in the eggs. Also a couple of tablespoons of strong coffee enhances the chocolate. I do not use Special Dark Cocoa because I don’t like it but I found an amazing cocoa at Costco – Rodelle’s. It’s available on Amazon if your local Costco doesn’t stock it (my Costco only has it from October until they run out) This stuff has a really rich chocolate taste.
Don’t beat the eggs on high; use the lowest speed on your mixer and only mix until you can’t see any yolk. Beating them too fast contributes to that crust that collapses as the cake cools
Start it in a cold oven and reduce oven temp to 325. It will take longer to bake but it helps control any scorching on the top.
Use a 12 cup pan, or an angel food cake pan, because a 10 cup will definitely overflow. If you only have a 10 cup, only fill the pan about 3/4 full you can bake the rest in a loaf pan. I always test the cake at 60 minutes. Remember that the hot cake will continue to dry a bit as it cools; I take it out when my tester still has a bit of crumb sticking to it.