Chocolate pound cakeServings: 6
Prep Time: 20 minutes
Bake Time: 1 to 1½ hours

  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ tablespoon cocoa
  • 1 cup butter, softened
  • ½ cup vegetable shortening
  • 3 cups sugar
  • 5 eggs
  • 1 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • powdered sugar for dusting

Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. Sift together flour, baking soda, baking powder, and cocoa, and set aside. In a separate bowl, using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 to 1½ hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate, dust with powdered sugar, and serve.

Recipe by Laura Swayne. Photography by Kathi Inglesby.

Categories: Recipes

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