Mom's Chocolate Pound Cake10 Reviews
- Prep: 15 min
- Cook: 1 hr 20 min
- Ready In: 2 hr 35 min
“This was one of my favorite things to make when I learned to bake. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting, powdered sugar or glaze made from powdered sugar and milk.” - by Joy Andrews
Original recipe yields 1 10-inch cake
- 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.
Amount Per Serving (15 total)
- 444 cal
- 20.4 g
- 61.1 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 ..." See moreeasiest 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!"
"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 usin..." See moreg 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!"
White Chocolate Pound Cake
Chocolate Pound Cake I
Just swipe to see more like this.