family favorite way to prepare that lovely summer zucchini! With garlic bread, this recipe is really easy to make and delicious! Excellent also for vegetarians.
| Servings: | 12 |
| Yield: | 1 10-inch tube pan |
Ingredients
- ½ cup shortening
- 1 cup butter, softened
- 3 cups white sugar
- 5 egg yolks
- 5 egg whites
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- 1 ¼ cups milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- 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.
Nutrition Facts
| Calories | 570 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 264 mg |
| Sugars | 52 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This is definitely the best recipe!! It was moist and I got so many compliments!! Thanks for sharing this recipe!!
I used butter for all the fat but followed everything else exactly. The cake has a lighter feel than pound cake but has a beautiful texture. It was not too sweet which was nice and goes great with berries and whipped cream. Everyone loved it!
Excellent! Light airy and a little piece of heaven. Serve with whipping cream, berries, dust it with cocoa and powdered sugar, make a nice chocolate glaze, or just cut a piece and enjoy. This will go into our favorites to be used again and again.
Made it, Loved it. Just had to watch the cooking time my stove runs a little hot.
Very good cake, but too much batter for my 10 in. pan. It rose up over the top and by the time it was cooked through the bottom was burned (mostly my inexperience) Not an easy recipe, but I will try it again
This recipe is not very easy considering this is the first cake I’ve ever made from scratch. It took a little over 2 hours for me to make. However, it turned out to be absolutely delicious! The outside is a little crunchy but that is probably because I am still getting used to my oven. It is very moist inside the crunchy part though. Definitely going to make this cake again!
Whether you call it a pound cake or a chocolate cake or whatever, this cake is so good. I followed the recipe exactly except for the baking time. I baked it for 1 hour. It probably could have been taken out of the oven a little sooner, but it was still very moist and delicious. It didn’t need a topping though I made one with white chocolate using what I had on hand, and it turned out good. My family gobbled it up.
Turned out beautiful. I use hershey’s special dark cocoa powder and it realy upped the chocolate flavor. It was delicious.
This is an amazing recipe. Very easy. The family loved it. I think adding the whipped egg whites last make the difference in this cake. So good!
Dry and tasteless.
I was very disappointed with this recipe. The recipe sounded delicious and it smelled so wonderful when it was baking but it was not what I expected at all. I had read the reviews before baking and some people thought it wasn’t very chocolatey so I added more cocoa powder. That didn’t help. The texture was great, not too dense. but I don’t know if I would try this recipe again.
This cake took some time to put together. Came out of the oven smelling really good. Pros: moist, loved the cinnamon. Cons: too sweet, not alot of chocolate taste. Would probably make this again with some modifications.
Made this yesterday. It was ok, a little on the dry side. I do not know who named it the best chocolate pound cake, as its very far from the best. I would not make this one again. JP
This was good. I expected more of a chocolate punch to it. The almond extract makes it a unique chocolate pound cake. the egg whites didn’t peak for me though. and it was quite a lot of work. I used a bunt pan and it cooked for only 45 minutes. I made from scratch an almond whipped cream to go with it which paired nicely.
Although this definitely wasn’t a “pound” cake, it was fabulous. Very light and moist. The taste is reminiscent of a Mexican brownie, probably because of the cinnamon. I added some chocolate chips, as a previous reviewer suggested but I am not sure it really needs it. I dusted the top of the cake with powdered sugar, which was all that it needed. My husband, not really a cake eater, actually went and got a second piece!!! (By the way, the picture shown is NOT a picture of this cake, and might turn people off to trying it. PLEASE get an accurate picture!)
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 25 minutes. I let the butter get to room temperature first. I also added 1 tablespoon and 1/4 teaspoon of vinegar to the milk and allowed to get to room temp to become sour milk, as she had suggested is similar to buttermilk. The only difference between the two cakes was that I used regular sugar on this one. Next time I will be using confectioner’s sugar instead because it causes the creamed mixture to be more light and fluffy than the granulated sugar. I’m making this cake again for my decorating class 🙂
I just made this recipe and turns out perfect..Very moist.My daugther like it much..!
This was a great recipe, my mom my mamaw and me got together to try this cake and it was a huge hit is was so moist and rose to be a beautiful cake.
i was looking for a good chocolate cake recipe and this has to be it for me .. really yummy.. all my friends loved it. i tried it a couple of times, sometimes the sugar doesnt mix properly ! one way to resolve this is to crush the sugar before adding it!
This pound cake was amazing. I used Hershey’s dark cocoa instead of the regular Hershey’s cocoa and it was so rich and tastey. A very moist cake.
This is a great chocolate cake. My wife does not like chocolate cake, but she loves this cake. I added some chocolate chips to the cake. The only problem I have with this recipe is that, this is not a pond cake it is a chocolate cake.