Thumbing through a binder of recipes Mom has kept in her kitchen for decades, I came across this Chocolate Pound Cake recipe scrawled in my grandmother’s perfectly imperfect handwriting.
Soft and tender with a perfectly crunchy crust, it’s a classic recipe that isn’t too chocolatey.
Keep in mind this recipe calls for a 10-12 cup capacity bundt pan and many of the newer, more decorative pans aren’t as big. If you opt for a different size pan, be sure to never fill it more than 2/3 of the way full. Better yet, also pop the pan on a rimmed baking sheet before sticking it in the oven just in case it overflows. It’s a whole lot easier to clean that pan than it is to clean the oven! Regardless, it’s best in bigger pan. Y’all enjoy!
Nana’s Chocolate Pound Cake
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 large eggs
- 1/2 cup cocoa powder
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- Preheat the oven to 325°F. Grease and flour a 10 to 12 cup bundt pan.
- Cream the butter, sugar, and shortening together for about 3 minutes.
- Add the eggs one at a time and beat well.
- Sift the dry ingredients together in a large bowl. Add the dry ingredients alternately with milk, being sure to blend well.
- Add vanilla extract; mix well.
- Pour into the prepared pan, being cautious not to overfill the pan, and bake for 1 hour and 10 minutes or until a tooth pick inserted in the middle comes out clean.