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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chocolate Pound Cake Recipe

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This recipe for Chocolate Pound Cake is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c sugar
1 c butter
1/2 c shortening
5 tbsp cocoa
5 large eggs
3 c cake flour
1/2 tsp baking powder
1/2 tsp salt
1 c milk
1 tbsp vanilla
Glaze:
1 c sugar
1/2 stick butter
1/8 c cocoa
1/3 cup milk
1/2 tsp vanilla
1/8 tsp salt
Directions:
Directions:
Cream butter, sugar, shortening, and cocoa until no sugar grains can be felt on the spatula. Add eggs, one at a time, beating well after each addition. Sift flour, salt and baking powder together. Combine the milk with the vanilla and add to the creamed mixture alternately with the dry ingredients beginning and ending with flour. Grease a large tube pan and lightly flour. Pour the cake mixture into the pan.
Place cake in COLD oven. Set oven temperature at 300º and turn on. Bake for one hour. Then rotate the cake and bake for at least another 45 minutes. Cake is done when toothpick inserted in the center comes out crumbly, with no raw batter. Let cool in pan for 15 minutes then remove to a wire rack to finish cooling.
Glaze:
Melt butter in a medium saucepan over medium heat. Add sugar, cocoa, and salt. Stir in milk gradually to prevent lumps from forming. Bring to a boil. (Boil for about 2 minutes stirring constantly). Remove from heat. Add vanilla and beat.
Personal Notes:
Personal Notes:
Nell said she cooked this cake in a 10" bundt pan and it ran over.

She also noted at the top of the recipe for the glaze that it was 1/2 recipe.

 

 

 

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