"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chocolate Pound Cake Recipe

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This recipe for Chocolate Pound Cake, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Goode
Added: Sunday, April 5, 2009


3 cups sifted all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1 cup butter or margarine, softened
1/2 cup soft shortening
3 cups sugar
5 eggs
1-1/4 cups milk
2 Tbsp grated unsweetened chocolate (1/2 oz)
1 tsp vanilla

1. Sift flour with cocoa, baking powder and salt; set aside.
2. Lightly grease & flour a 10-inch tube pan. Preheat oven to 350 F.
3. In large bowl of electric mixer, at medium speed, beat butter, shortening, sugar until light and fluffy--about 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. With mixer at low speed, beat in flour mixture, in 4 additions, alternately with milk, in 3 additions, beginning and ending with flour mixture. Add grated chocolate and vanilla.
6. Turn batter into prepared pan. Bake 1 hr and 15 to 20 min, or until cake tester inserted in center comes out clean.
7. Let cool in pan on wire rack 10 min. Turn out of pan; let cool completely on rack. If desired serve with whipped cream and shaved chocolate. Makes one 10-inch cake.

from McCall's Mag. Apr. 1972

Personal Notes:
Personal Notes:
This cake can be cut into 24 to 30 slices. It is very rich (like brownies). Can be served with ice cream and chocolate sauce.
It keeps well.




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