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Thursday, July 5, 2012

Old Fashion Chocolate Pound Cake

I had some extra eggs that I needed to use the other day and decided a pound cake is just what I needed to make.  I remembered some great recipes for pound cakes in my Dedication Day Cookbook.  I chose the chocolate over the lemon because, you can't go wrong with chocolate.  Try this cake you won't be disappointed.  It's easy and it will remind you of the pound cakes your grandmother use to make.
Some very basic ingredients that you probably have on hand.  To give you an idea how old some of the recipes are in the Dedication Day Cookbook this one called for sweet milk.  You won't see that in Taste of Homes magazine anytime soon.
In a bowl, cream together 3 cups of sugar, 2 sticks of butter and 1/2 c shortening.  I happen to have butter shortening but you could use either.  Also I needed a bigger bowl.  It had been a while since I had made a pound cake and forgot how much batter there would be.
Those ingredients creamed in my larger bowl.
I added the 1/2 t. baking powder and the dash of salt to the butter mixture.
I then added the 1/2 c cocoa powder.
Mix that, then add one of the three cups of plain flour.
The batter is thick at this time so make sure you scrap the sides down pretty often.
I went ahead and added the 2 t vanilla to the 1 1/4 c sweet milk.
You are going to want to alternate the flour, milk and eggs because the batter is stiff at first.
Add 6 eggs one at a time between the flour and milk.
Adding some more of the milk.
The batter is now mixed.  Scrape down the sides well to make sure it is all mixed well.  This batter reminds me of a Wendy's Frosty.
Get out your bundt or tube pan and grease it well.  Make sure to get in the crease.
This is a little trick I learned from somewhere several years ago.  Instead of flouring your pan when you are making a chocolate cake cocoa the pan so there won't be white on the outside of the pan.  It really works well.  The tricky part is cocoaing the center part of the pan.  Be sure and do this part over the sink because it will make a mess.
Completely greased and cocoa pan.
Pour the batter in the pan and try to make sure it is evenly distributed. Put in a 325 degree oven for about 1 hour and 15 minutes or until well done.  I checked mine at an hour and then added time in short amounts.  You don't want to overcook.
Normally you would test a cake by putting a toothpick in and if it comes out clean it is done.  In the bundt pan you want to make sure it is done all the way down so use a piece of spaghetti noodle.  Be careful because you do not want it to break off.  It looks done so let it sit in the pan for 10 minutes before you turn it over.
I turned it over on a cake pan.  See the cocoa around the outside.  Looks better than white.
Then flipped it over.  This side looks much better.
And a nice sample while it is still warm.  Wouldn't be bad with some strawberries and whipped cream for a different twist to strawberry shortcake.

Chocolate Pound Cake Recipe.
Cream together
3 c sugar
2 sticks butter softened
1/2 c shortening

Add dash of salt
1/2 t baking powder
1/2 c cocoa

Alternate between
3 c all purpose flour
1 1/4 c sweet milk
6 eggs

add 2 t vanilla

Blend well and pour into a greased and cocoa tube pan.

Place in a 325 oven for 1 hour and 15 minutes.  Check after one hour.
Let sit in pan for 10 minutes then invert to a cake plate.

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