Chocolate Pound Cake

This recipe is from Kim Daisy and was published in People Magazine's special entertaining issue. She has a cookbook titled Daisey Cakes. It sounds wonderful. Can't wait to give it a try!

Chocolate Pound Cake

1 cup (2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour, sifted
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Chocolate Icing (optional)

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan.

Beat butter and shortening at medium speed with an electric mixer for about 2 minutes, or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Whisk together flour, cocoa, baking powder and salt. Reduce mixer speed to low. Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.

Pour batter into greased and floured 10-inch tube pan.

Bake for 1 hour or until long wooden pick inserted in center of cake comes out clean. Do not open the oven door during baking. Cool in pan on a wire rack for 20 minutes. Remove from pan and let cool completely on wire rack, about 1 hour.

Frost with Chocolate Frosting if desired.

Chocolate Pound Cake

This recipe came in an envelope from Southern Living Magazine. It was a teaser recipe to get me to purchase their magazine. I’ve received the same recipe several times. But, hey, it is a wonderful magazine.

Chocolate Pound Cake

1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 ½ cups granulated sugar
4 large eggs
½ cup chocolate syrup
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Powdered sugar (optional)

Preheat oven to 325 degrees.

Microwave chocolate baking squares in a microwave-safe bowl at HIGH for 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5-7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla, until smooth.

Combine flour, cinnamon, baking soda and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.

Bake at 325 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes).

Sprinkle with powdered sugar, if desired.

Makes 16 servings.