Chocolate Pound Cake
Print Recipe
Submitted by Barbara Ganey Schaad
Servings
6 slices
Cook Time
80 minutes
Servings
6 slices
Cook Time
80 minutes
Chocolate Pound Cake
Print Recipe
Submitted by Barbara Ganey Schaad
Servings
6 slices
Cook Time
80 minutes
Servings
6 slices
Cook Time
80 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat oven to 325° F. Butter and flour a 10-inch tube pan. Sift together cocoa, flour, baking powder, salt, instant coffee, and set aside. (I rarely sift anything, but for this recipe, you really need to because of the instant coffee). Cream butter until fluffy. Continue to beat while adding sugar in a slow stream. Beat at high speed for 5 minutes. Slow mixer and add vanilla. Add eggs, one at a time, beating briefly after each addition. Mix dry ingredients alternately with liquid, staring and ending with dry ingredients. Scrape down mixer bowl as necessary. When batter is well blended, pour into prepared tube pan and bake in upper third of the oven for 1 hour and 20 minutes, or until cake tester comes out clean. Let rest in pan for 20 minutes, then unmold onto cake rack. Let cool completely before serving. Stays moist for days (better with age).
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