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Hershey’s Chocolate Pound Cake Recipe

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This recipe for Hershey’s Chocolate Pound Cake, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte Observer
Added: Friday, December 14, 2007


1 ½ c. (3 sticks) butter, softened
3 c. sugar
2 tsp vanilla
5 large eggs
2 tsp instant coffee granules
¼ c. hot water
1 c. buttermilk or sour milk (to make sour milk, add 1 tbsp vinegar to 1 c. milk and let stand about 5 minutes)
2 c. all-purpose flour
¾ c. unsweetened cocoa
1 tsp salt
½ tsp baking powder
Sifted confectioners’ sugar

Cream butter, sugar and vanilla in large bowl for 5 minutes. Add eggs 1 at a time, beating well after each addition. Dissolve coffee granules in hot water. Combine with buttermilk or sour milk; set aside. Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into greased and floured Bundt or tube pan. Bake at 325 degrees for 1 hour an 20 minutes or until cake tests done (when toothpick or cake tester inserted into cake comes out clean). Remove from oven and cool 20 minutes, then remove from pan. Cool completely and sprinkle with sifted confectioners’ sugar.




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