Deeply Chocolate Pound Cake

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

This is a rich, moist pound cake which keeps well but never lasts long in our house. I have used this recipe for approximately 35 years and friends and family keep asking for it.

Ingredients Nutrition


  1. Preheat the oven to 325 degrees.
  2. In a large mixing bowl, cream the butter, shortening, and sugar together until the mixture is very smooth and pale in color.
  3. Add the eggs, one at a time, beating well after each addition.
  4. In another large mixing bowl, sift together the remaining dry ingredients.
  5. Add the dry ingredients alternately to the butter mixture with the milk, beating well after each addition.
  6. Add the vanilla extract and beat well.
  7. Pour the batter into a greased and floured Bundt or tube pan and bake for 75-80 minutes.
  8. Cool the cake completely before frosting.
  9. Frosting: In a medium bowl, cream the butter or margarine until smooth.
  10. Add the cocoa and vanilla extract and blend well.
  11. Add the confectioner's sugar slowly, alternating with small amounts of evaporated milk until the frosting is the desired consistency.


Most Helpful

I only made the cake this time (no frosting): it really is rich, moist and soft, and quite sweet. I was quite surprised to find that the cake stuck a little to my silicon pan, so next time I will grease the pan. Great taste and a lovely texture; thank you for sharing!

stormylee October 29, 2009

This was fantastic. I added chocolate chips to the batter. My whole family loved it. The chocolate flavor was so good! Will use again and again!

Yourrose99 April 16, 2008

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