Ingredients for Wonderful Chocolate Pound Cake
- All Purpose Flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Crisco Shortening
- 1 ¾ cups granulated sugar
- 2 large eggs
- Half And Half Cream
- Unsweetened Chocolate Squares
- 1 teaspoon vanilla extract (or 2-3 tablespoons liqueur)
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How to Make Wonderful Chocolate Pound Cake
- Preheat oven to 350°F (175°C).
- Position oven rack to the second-lowest position.
- Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, ½ cup vegetable shortening, and 1 ¾ cups granulated sugar using a heavy-duty mixer for 5-6 minutes, until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition. Then add 1 teaspoon vanilla extract (or 2-3 tablespoons of your favorite liqueur).
- Reduce mixer speed to low.
- Gradually add the dry ingredients and 1 cup buttermilk, alternating between the two, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup (6 ounces) of grated semi-sweet chocolate (or chocolate baking squares).
- Pour batter into the prepared pan and spread evenly.
- Bake for 75-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
2422g
Fat
970g
Carbs
314g
