CHOCOLATE POUND CAKE WITHOUT SHORTENING RECIPES

MOM'S CHOCOLATE POUND CAKE RECIPE | ALLRECIPES

Mom's Chocolate Pound Cake Recipe | Allrecipes image

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.

Provided by Joy Andrews

Categories Desserts Cakes Pound Cake Recipes

Total Time 2 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 1 10-inch cake

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
1?½ cups margarine, melted
3 cups white sugar
1 cup milk
5 eggs
1 tablespoon vanilla extract

Steps:

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.

Nutrition Facts : Calories 444 calories, CarbohydrateContent 61.1 g, CholesterolContent 63.3 mg, FatContent 20.4 g, FiberContent 1.2 g, ProteinContent 5.7 g, SaturatedFatContent 4 g, SodiumContent 334.9 mg, SugarContent 41.3 g

CLASSIC CHOCOLATE POUND CAKE RECIPE | SOUTHERN LIVING

Classic Chocolate Pound Cake Recipe | Southern Living image

If you have a chocolate lover in your life, you have to make them this chocolate pound cake. The first word that came to our Test Kitchen Professionals’ minds when they tried it was “decadent,” and you’ll see why when you give it a try. Full of rich chocolate flavor and with moist texture, this recipe is truly the ultimate chocolate pound cake of all chocolate pound cakes. With just a handful of simple ingredients and 30 minutes of hands-on time, this cake is a great recipe for experienced and novice bakers alike. Since pound cakes feed a crowd and save well, this chocolate pound cake is a great make-ahead dessert recipe for potlucks or holidays. Our Test Kitchen opted to sprinkle this confection with a generous coat of powdered sugar, but there are several ways to mix up the way you serve this chocolate pound cake. Delicious with a scoop of ice cream, a drizzle of warm chocolate or caramel sauce, or a dollop of whipped cream and fresh sliced strawberries, we love the presentation possibilities that come with this chocolate pound cake. Pound cakes are a favorite among Southern cooks because they’re simple to make and always crowd-pleasing. This chocolate pound cake will be your new go-to when you need a no-fuss dessert recipe.

Provided by Southern Living

Categories Cakes

Total Time 3 hours 40 minutes

Yield Makes 1 (10-in.) cake (serving size: 1 slice)

Number Of Ingredients 11

Ingredients

1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs
1/2 teaspoon baking soda
1 cup whole buttermilk
3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan
1/2 teaspoon table salt
2 (4-oz.) semisweet chocolate baking bars, melted
2 teaspoons vanilla extract
Vegetable shortening, for pan
Powdered sugar

Steps:

Preheat oven to 325°F. Beat butter with an electric mixer on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.
Stir together baking soda and buttermilk in small bowl until baking soda is dissolved. Stir together flour and salt in a large bowl; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat well on medium speed after each addition. Add melted chocolate, beating well. Beat in vanilla on low speed. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes; remove cake from pan, and let cool completely, about 1 1/2 hours. Sprinkle with powdered sugar.

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