Chocolate Pecan Pound Cake
Rich and moist chocolate pecan pound cake with a tender crumb, featuring deep cocoa flavor and crunchy pecans, perfect for dessert gatherings or special occasions.
Ingredients
Instructions
- Beat shortening and sugar until light and fluffy.
- Add eggs, one at a time; mix well.
- Mix flour and cocoa together.
- Add flour and milk alternately; mix well.
- Fold in chopped pecans and vanilla.
- Pour batter into a prepared pan and bake at 325°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake stand in the pan for 15 minutes before removing.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have pecans, walnuts or almonds can be a great substitute. Ensure your butter is at room temperature for easier mixing. For added moisture, you can replace some of the milk with sour cream or yogurt. This cake can be made ahead, as it stays moist for days. Consider checking out Linda'S Pound Cake for another delightful variation.
Serving Suggestions
Serve this chocolate pecan pound cake with a dusting of powdered sugar or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with coffee or a glass of cold milk. For a festive touch, consider garnishing with fresh berries or a drizzle of chocolate sauce. This cake is perfect for gatherings and special occasions or as a sweet afternoon treat.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to 5 days. To extend its shelf life, you can refrigerate it, where it will last for about a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Thaw it in the refrigerator overnight before serving to retain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Pecan Pound Cake contains roughly 3178 calories, with 57g protein, 261g carbohydrates, and 209g fat. It is an excellent source of dietary fiber (259% of the Daily Value), iron (191% of the Daily Value), and protein (115% of the Daily Value), and a good source of vitamin A. It also contributes 73g of dietary fiber toward your daily target.
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 nut in this cake?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just chop them into similar-sized pieces to ensure even distribution throughout the cake. Each type of nut will impart a slightly different flavor, but all will complement the chocolate nicely.
How can I make this cake gluten-free?
To make a gluten-free version of this chocolate pecan pound cake, substitute the plain flour with a 1:1 gluten-free baking flour. Be sure it contains xanthan gum or add a teaspoon to help with texture. This will maintain the cake's integrity while accommodating gluten sensitivities.
What should I do if my cake is too dry?
If you find the cake is too dry, it may have been overbaked. To combat dryness in future bakes, check your cake 5-10 minutes before the recommended baking time. If you have leftover dry cake, you can serve it with a drizzle of chocolate syrup or whipped cream to add moisture.
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).