A classic Tex-Mex side dish that goes well with any dinner is this sweet corn tomalito. The delay is certainly worth it for this stovetop-made steamed corn pudding.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 35 mins |
| Servings: | 15 |
| Yield: | 1 10-inch cake |
Ingredients
- 3 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 ½ cups margarine, melted
- 3 cups white sugar
- 1 cup milk
- 5 eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
- In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 335 mg |
| Sugars | 41 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I made this cake today for are Easter dinner dessert. My husband who doesn’t care for chocolate cake really like it. He like the crust on the outside and moist fluffy middle. The only thing I add was a box of instant chocolate pudding. Will make this recipe again.
Delicious !!
Excellent!!!!! Not too sweet, just the right density, and simple to make.
Kind of tell short of my expectations. Weird texture. Super dense. Kind of dry. Not chocolatey enough. Don’t think I will make this one again. ??
Delicious! I did use butter instead though, since margarine is not allowed in my house, and I also added a wee bit of almond extract along with the vanilla. Having read the reviews first, I decided to increase the cocoa powder and decrease the flour. This is dense pound cake, as it should be….but so very moist! My husband and I both love it! Thank you for the recipe
I added about 1/2 a small box of chocolate pudding mix! Yum!
I really like this recipe! I put in a bit less sugar and it was perfect!
Made this today, it is good but need more chocolaty flavor, and little bit more moist, will try adding a pudding mix or melted chocolate into the batter next time.
Very good! My first pound cake and rather than a bunt cake I used it to make a layer cake and it worked beautifully. While I agree with some of the others that the chocolate flavour was a little on the weaker side, it worked for what I was doing because I was using other heavy chocolate flavours so it was better that the cake itself was mild. I may mod the recipe the next time I use it just to make it a little more chocolate-y and give it a bit more moistness, but the cake worked perfectly as a layer cake and everyone loved it!
I am sorry, but I didn’t like this cake at all. It had really unappealing consistency and flavor.
I wasn’t a big fan of this recipe (sorry!). The chocolate flavour is definitely weak and it wasn’t as moist as other pound cakes I’ve made. I followed it as written.
I had a little extra batter that I used to make mini cupcakes and my granddaughter loved them.
I hate giving negative reviews but I feel like I have to on this one. I am a professional cake designer so I know my way around cake. This cake had a strange texture and was very heavy but not in a good way! The chocolate flavor was very lacking. My two year old wouldn’t even eat this cake. I will stick with my own chocolate pound cake recipe. Sorry!
This cake is moist and delicious! I added coconut and pecans to the batter then frosted it with a German Chocolate cake frosting also on this site and it was wonderful, however this cake really needs no frosting. A dusting of powdered sugar for looks will do.
LOVE this cake! My son volunteered me to make a couple of cakes for his school’s cake walk fundraiser and I decided to give this one a test before making it for the school. It was by far one of the easiest cakes I have ever made and it is delicious! The only draw back (if you consider it one) is that once I put it on the table for the family to try it was gone in less than five minutes. It was a huge hit and my husband is having me take one up to his work today for him and his co-workers. I am sure it will be a big hit at the cake walk and has become a family favorite!
This sounds sooo yummy. It takes coffee cake to the next level!
Excellent recipe! My first successful Bundt cake. The author is not kidding about greasing the fluted pan liberally. I used shortening and flour, make sure to get in all the creases. I ended up using buttermilk because I had precisely one cup left. I also used BAKERS squares as I did not have powdered cocoa. Both easy conversions to the original recipe simply by reducing the butter a bit. (3 Tb in my case). It is also true that the cake does not need frosting. I simply drizzled the ‘Chocolate Glaze I’ on top for fun. Yummy cake! Thanks for posting!
i got excited……and I’m two eggs short. I’ll make this bad boy tomorrow. But that’s my guess………CHOCOLATE POUND CAKE!!!!!