Chocolate Hershey Pound Cake
A rich, moist chocolate pound cake with a tender crumb, perfect for chocolate lovers and suitable for dessert or special occasions.
Ingredients
Instructions
- Mix sugar and margarine until well combined.
- Add Crisco and continue mixing.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the batter, alternating with milk a little at a time.
- Add syrup and vanilla, mixing well.
- Pour the batter into a prepared baking pan.
- Bake at 325°F (160°C) for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder in place of some flour. If margarine isn't available, you can substitute with an equal amount of butter or a plant-based spread for a dairy-free option. Ensure all ingredients are at room temperature for better mixing. Make sure to sift the dry ingredients thoroughly to avoid lumps in the batter.
Serving Suggestions
This chocolate pound cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a more elegant dessert. You can also serve it alongside a scoop of vanilla ice cream for a classic treat. For a unique twist, try it with a drizzle of chocolate syrup or a dusting of powdered sugar.
Storage & Reheating
Store any leftover chocolate pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. To reheat, microwave slices for about 15-20 seconds or warm in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Hershey Pound Cake contains roughly 27 calories, with 0g protein, 4g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 630mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of carnation milk?
Yes, you can substitute carnation milk with whole milk, almond milk, or any other milk of your choice. Just keep in mind that the flavor and texture may vary slightly, but it should still yield a delicious cake.
What if I don't have Crisco?
If you don't have Crisco, you can replace it with an equal amount of softened butter or vegetable shortening. This substitution will still provide the necessary fat content, ensuring your cake remains moist and flavorful.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with just a few crumbs, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and test again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).