Recipe by kiwidutch
Recipe from: The Lady & Sons Just Desserts "In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing." Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Top Review by Anonymous
This is my "go to" pound cake recipe! It is fabulous! Everywhere I take it, everyone LOVES it and ask that I make it again. Any kind of chocolate cake must "rest" before enjoyed , especially a chocolate pound! I find it best to make a day ahead, if you have the time, or let it completely cool before serving. It is a perfect chocolate pound! Thanks Paula! LH Asheville, NC
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 5 tablespoons cocoa
- 1 cup butter, softened
- 1⁄2 cup vegetable shortening
- 3 cups sugar
- 5 eggs
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
Directions See How It's Made
- Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
- Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
- Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
- Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
- Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
- Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.