Mama'S Chocolate Pound Cake
Mama's Chocolate Pound Cake is a rich, moist dessert with deep cocoa flavor, perfect for special occasions or everyday indulgence. Its dense texture and classic taste make it a favorite among chocolate lovers and those seeking a comforting, homemade treat.
Ingredients
Instructions
- Preheat oven to 325°F.
- Cream together butter and shortening; add sugar and eggs.
- Sift dry ingredients (self-rising flour and cocoa) together and add with milk to the mixture.
- Add vanilla flavoring and mix well.
- Bake for about 80 minutes.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and a pinch of salt to regular flour. To ensure a moist cake, avoid overmixing after adding the dry ingredients. This cake pairs beautifully with Mildred'S California Casserole for a delightful meal.
Serving Suggestions
Serve the cake plain or dusted with powdered sugar for a simple yet elegant presentation. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. For a delightful contrast, try serving it alongside a slice of Dutch Apple Dessert. A hot cup of coffee or tea complements this cake beautifully.
Storage & Reheating
Store leftover chocolate pound cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in a toaster oven until slightly warmed. This will help maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Chocolate Pound Cake contains roughly 2946 calories, with 31g protein, 244g carbohydrates, and 209g fat. It is an excellent source of iron (90% of the Daily Value), dietary fiber (84% of the Daily Value), and protein (61% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 570mg per serving (25% 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 margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe. However, using butter will give the cake a richer flavor and better texture. If you choose margarine, opt for a stick variety rather than a spreadable one for best results.
What if I don't have self-rising flour?
If you don't have self-rising flour, you can easily make your own. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and a pinch of salt. This will give your cake the necessary lift while maintaining its texture.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips can enhance the chocolate flavor and provide a delightful texture contrast. Fold in about a cup of semi-sweet or dark chocolate chips after you mix the wet and dry ingredients together.
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).