Dusted Chocolate Pound Cake

"Got this one from my sister Wendy. She made it for a family dinner and everyone went wild over it! Had to bring home the recipe!"
photo by Genianoe photo by Genianoe
photo by Genianoe
photo by Impera_Magna photo by Impera_Magna
Ready In:
1hr 41mins




  • Heat oven to 325*; grease and flour bundt or tube pan.
  • Sift flour, cocoa, salt and baking powder together.
  • Beat shortening and butter together.
  • Slowly add sugar and beat until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mix and milk alternately to creamed mixture, beginning and ending with flour.
  • Add vanilla, mix well.
  • Pour into pan, place on center rack and bake 1-1/2 to 2 hours.
  • Check with wooden pick after 1-1/2 hours to see if it needs more time.

Questions & Replies

  1. Has anyone made with all butter or used something else for the shortening? I dont use shortening. I wonder about coconut oil?? Thanks


  1. This was a great cake. I had never made a chocolate pound cake before. It was easy to make.
  2. WONDERFUL! This cake was really good. It was my first homemade cake and boy, was my family impressed. Only one critique...I was totally deceived by the prep time. 11 minutes is not true at all. Even if I had been a cake expert, I can't see it taking only 11 minutes to prepare. It took me at least 30 minutes. Otherwise this recipe was a winner!
  3. This was a total hit at work, everyone loved it! Thank you for the recipe :)
  4. I made this for a co-worker's birthday. It was received well! I would have liked it a little more moist and a little more chocolatey. I like my pound cake a little more dense, this one was lighter than typical, which could be a real plus depending on your preference. Thanks for a yummy cake!
  5. This was fabulous! I've made chocolate pound cake before and it wasn't quite 'right'. I was a little worried because the picture wasn't very chocolatey looking but this was just right. I had to be really careful with the KitchenAid because as another poster pointed out it's really too much for it. Followed directions exactly, used a bundt pan, cooked for 1.5 hours.


  1. Except for using just a quarter cup of cocoa instead of a half cup, this recipe is identical to my grandmother's recipe for chocolate pound cake.... which is absolutely wonderful. Truly an heirloom recipe, it's very much worth making.... it's made me famous among my co-workers and is loved by the entire family. I'm sure my grandmother would be pleased to know her great-great-granddaughters love eating it as much as they enjoy helping me make it!
  2. This is essentially the same recipe my grandmother used. We now use 1/2 cup of canola oil instead of shortening, only 1/2 teaspoon of baking powder (makes a denser cake), and a cup of cream instead of the milk. We also only use 6 heaping tablespoons of cocoa. Either way it's a great cake! And doesn't need icing!


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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