Chocolate Pound Cake I

Chocolate Pound Cake I

37 Reviews 5 Pics
Suzanne Stull
Recipe by  Suzanne Stull

“This was my mother's recipe. You may eat it as is or put a fudge frosting on it.”

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Adjust Servings

Original recipe yields 1 - 9-10 inch tube pan



  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.
  3. Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.
  4. Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
  5. Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.
  6. Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.

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Reviews (37)

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This was very good. My cake was moist and perfect. I made the following changes though: I didn't have enough sugar, so I subbed 2 c Splenda and 1 c brown sugar. Also, the cake was done in 1 hr, 15 min. Adding 15 more minutes to the cake would have made it too dry I think-- just watch in your oven the first time. I frosted it with some melted chocolate chips that I thinned with a bit of evaporated milk. Next time, I think I will stir the cocoa in with the flour-- it might be a bit easier to combine with the batter then stirring it in the last minute. Might try some differant extract flavors instead of the vanilla-- orange, raspberry, or almond would all be good.



I used this recipe to make a friend's wedding cake, and it was a hit!! A delicious moist cake with just the right density. I left out the cocoa and added lemon extract to make a white layer as well, and have been asked to supply one for a party! Thanks for sharing.



Wonderful chocolate pound cake, my family really enjoyed it in a bundt cake form with chocolate frosting drizzled over it. The cake was moist and delicious. Thanks for the recipe.

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Amount Per Serving (14 total)

  • Calories
  • 505 cal
  • 25%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 69.6 g
  • 22%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 187 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Pound Cake III


next recipe:

Chocolate Fudge Pound Cake