Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

I have been making this cake for years and it is always a big success. It makes a large cake. Just remember that the key to making a good pound cake is to stir the flour before measuring and to sift before adding to cake mixture.

Ingredients Nutrition


  1. Cream together the butter and shortening.
  2. Add sugar and mix well.
  3. Add eggs, one at a time, beating after each addition.
  4. Add vanilla.
  5. Sift all dry ingredients together.
  6. Add dry ingredients and milk alternately until creamy.
  7. Bake in 10 inch tube pan or bundt pan.
  8. Bake at 325 degrees F for 1 hour and 20 minutes.
  9. If you do not want a chocolate pound cake, just leave off the cocoa.


Most Helpful

I added another 1/4 cup of cocoa in exchange for 1/4 cup flour. I also added a 1/4 cup of sour cream. I also drizzled with a chocolate glaze. I made it for a Japanese exchange dinner that my husband and I did. The Japanese love chocolate cake but don't like too sweet, so this was perfect. THey even asked for more!

SweetsLady January 24, 2007

This is a delicious pound cake

ajb524 December 23, 2003

this is the ONLY chocolate pound cake my family will eat. it is requested all the time. it has just the right amount of cocoa. i usually add a fudge frosting for my chocoholic brothers and sisters.

shirley in rock hill July 11, 2003

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