Good Chocolate Pound Cake
A rich, moist chocolate pound cake with deep cocoa flavor, perfect for celebrations or everyday indulgence, appealing to chocolate lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Cream Crisco and margarine with sugar.
- Add salt, baking powder, and cocoa to flour and sift.
- Add eggs one at a time, alternately with flour and milk.
- Add vanilla and mix well.
- Pour batter into a tube pan.
- Bake at 325°F for 1 hour and 25 to 30 minutes.
Tips & Substitutions
For a lighter texture, beat the eggs separately before adding them to the batter. If you don't have Crisco, softened butter can be used as a substitute, though it may slightly alter the flavor. You can also replace half of the sugar with brown sugar for added moisture and a deeper flavor. To enhance the cocoa's richness, consider adding a pinch of espresso powder.
Serving Suggestions
This chocolate pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For added flavor, serve it alongside fresh berries or a drizzle of chocolate ganache. It also makes a great accompaniment to a cup of coffee or tea, perfect for an afternoon treat or dessert after a meal.
Storage & Reheating
After cooling, wrap the chocolate pound cake tightly in plastic wrap and store it at room temperature for up to 3 days. For longer storage, freeze the cake in an airtight container for up to 2 months. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Good Chocolate Pound Cake contains roughly 1088 calories, with 10g protein, 133g carbohydrates, and 11g fat. It is an excellent source of vitamin C (35% of the Daily Value), calcium (34% of the Daily Value), and iron (30% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 881mg per serving (38% 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 regular butter instead of Crisco?
Yes, you can substitute regular butter for Crisco in this recipe. While it will provide a slightly different flavor and texture, it will still yield a delicious cake. Just make sure the butter is softened for easier creaming with the sugar.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by several factors, including underbaking or too much liquid in the batter. Ensure your oven is properly calibrated and bake until a toothpick inserted in the center comes out clean. Also, avoid opening the oven door too often while baking to maintain consistent temperature.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips to the batter is a great way to enhance the chocolate flavor. Fold in about a cup of semi-sweet or dark chocolate chips just before pouring the batter into the pan for added texture and richness.
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).