Chocolate Pound Cake

Author Maggie on June 2nd, 2008

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If I can add chocolate to a recipe I will do just that! After all, you can’t spoil something good by adding something good to it. And I know of nothing “gooder” than chocolate!! This is an easy to make pound cake recipe with that extra special ingredient….CHOCOLATE. Add some fresh rasberries and whipped cream and you have yourself one tasty dessert.

Ingredients:
1 cup of butter
1/2 cups of shortening
3 cups of white sugar
5 eggs
1 teaspoon of pure vanilla extract (not artificially flavored)
3 cups of cake flour (all purpose flour can be used)
1/2 teaspoon of baking powder
1/2 teaspoon of salt
4 to 5 tablespoons of unsweetened cocoa
1 cup of regular milk
1 10-inch tube pan greased and floured well.

Directions:

Pre-heat oven to 325 degrees F.

In a large bowl, with an electric mixer, beat the butter and the shortening together. It is best to let the butter sit out for a few hours to soften. Or, if you are in a hurry like I always am, nuke your butter in the microwave for about 10-20 seconds.

Add the sugar slowly to the butter mixture and beat well.

Add the 5 eggs one at a time. Beat the batter well after each egg.

Beat in the vanilla and set aside.

In a medium sized bowl combine the flour, baking powder, salt and cocoa. I will usually sift the mixture together 2-3 times to ensure it is thoroughly blended.

Add your dry ingredients and the milk aternately to the butter mixture. Beat well.

Pour mixture into your tube pan.

Bake at 325 degrees F. for 80 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let cake cool in pan for about 5 minutes and then turn out onto cooling rack or serving dish.

Serve plain, sprinkle on some powdered sugar, or drizzle on your favorite frosting.

Top with raspberries, strawberries and whipped cream.