Mom's Chocolate Pound Cake

Mom's Chocolate Pound Cake

11 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    2 h 35 m
Joy Andrews
Recipe by  Joy Andrews

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch cake

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (11)

Rate This Recipe
Leigh
11

Leigh

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!

DKPA
9

DKPA

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!

TheTattooedBaker
8

TheTattooedBaker

i got excited......and I'm two eggs short. I'll make this bad boy tomorrow. But that's my guess.........CHOCOLATE POUND CAKE!!!!!

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 61.1 g
  • 20%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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White Chocolate Pound Cake

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