Cindy'S Simple Chocolate Pound Cake
A rich, moist chocolate pound cake with deep cocoa flavor, perfect for chocolate lovers and ideal for family gatherings or special occasions.
Ingredients
Instructions
- Cream together butter, Crisco, and sugar.
- Add vanilla and eggs to the mixture.
- Sift together self-rising flour and cocoa powder.
- Alternately add dry ingredients and milk to the creamed mixture, mixing well.
- Pour batter into a prepared pan and bake at 325°F for 1.5 hours.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you don't have Crisco, you can substitute with an equal amount of additional butter or use vegetable shortening. Make sure your eggs are at room temperature for better incorporation into the batter. Remember to check the cake a few minutes before the suggested baking time, as oven temperatures can vary.
Serving Suggestions
This chocolate pound cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a drizzle of chocolate sauce or fresh berries for added freshness. For a unique twist, consider serving it alongside a slice of Caramel Pie(Real Good) for a decadent dessert spread.
Storage & Reheating
Store any leftover chocolate pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw at room temperature or gently reheat in the oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cindy'S Simple Chocolate Pound Cake contains roughly 634 calories, with 13g protein, 59g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (78% of the Daily Value), iron (58% of the Daily Value), and potassium (34% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 22g 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 all-purpose flour instead of self-rising flour?
Yes, if you don't have self-rising flour, you can use all-purpose flour and add 1.5 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour used. This will help achieve the desired rise in your pound cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or a cake tester into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Remember that it may continue to cook slightly after you remove it from the oven.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips can enhance the chocolate flavor and provide a delightful texture. Fold in about a cup of semi-sweet or dark chocolate chips after mixing the batter, and adjust the baking time slightly if needed.
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).