Best Chocolate Pound Cake
Ready In: 1 hr 25 mins
Serves: 20
Ingredients
- 2⁄3 cup unsweetened cocoa
- 2 3⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup butter or 1 cup margarine, softened
- 1⁄2 cup mayonnaise
- 2 1⁄2 cups sugar
- 1 teaspoon vanilla extract
- 5 eggs
- 1 cup milk
- icing sugar
Directions
- Preheat oven to 325°F Grease and flour a 10-inch tube pan or bundt pan or two 9x5-inch loaf pans.
- Sift cocoa into a small bowl, Stir in flour, baking powder, and salt; set aside.
- In a larger mixer bowl, beat butter and mayonnaise until smooth. Gradually beat in sugar; beat at high speed until light and fluffy, about 3 minutes. Blend in vanilla. Add eggs, one at a time, beating well after each adition. Stir in flour mixture and milk alternately, beginning and ending with flour. Spread in prepared pan.
- Bake 55-65 minutes for loaf pans. 75-85 minutes for tube pan or bundt pan, or until a toothpick inserted in the center comes out clean.
- Cool in pan on wire rack for 10 minutes. Loosen cake from pan and remove. Cool completely. Wrap in foil and let stand at least overnight.
- TIP: For a decorative effect, place a doily on top of cake and sprinkle with icing sugar. Remove doily.
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