How to Make Chocolate Pound Cake II - A Step-by-Step Guide

Indulge in the rich and decadent flavors of a classic chocolate pound cake with this delicious recipe. This Chocolate Pound Cake II strikes the perfect balance between moist and dense, making it the ultimate dessert for any chocolate lover. With its velvety texture and intense cocoa flavor, this cake is bound to become a new favorite in your baking repertoire.

Made with simple and basic ingredients, this recipe is easy to follow and perfect for bakers of all skill levels. Whether you'...

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Ingredients

  • 1 cup butter
  • ½ cup shortening
  • 3 cups white sugar
  • 5 egg whites
  • 5 egg yolks
  • 4 tablespoons unsweetened cocoa powder
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans

Information

  • Servings: 14
  • Yield: 1 10-inch tube pan

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • Sift together flour, cocoa and salt. Set aside.
  • Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
  • Add flour mixture alternately with milk. Add vanilla.
  • In a separate bowl, beat egg whites until stiff. Fold into cake batter.
  • Pour into a greased and floured tube pan. Sprinkle nuts on top.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.
  • Nutrition

    537 cal.

    • Total Fat: 29g
    • Saturated Fat: 12g
    • Cholesterol: 109mg
    • Sodium: 225mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 2g
    • Total Sugars: 44g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 54mg
    • Iron: 2mg
    • Potassium: 142mg