Mickey'S Favorite Chocolate Pound Cake
A rich, moist chocolate pound cake with deep cocoa flavor, perfect for chocolate lovers and special occasions, offering a dense and tender crumb with a classic taste.
Ingredients
Instructions
- Cream Crisco and sugar together.
- Add eggs, beating after each one.
- Sift dry ingredients together and add to the creamed mixture.
- Bake in a tube pan for 1 hour and 20 minutes at 350°F.
Tips & Substitutions
To ensure a moist chocolate pound cake, be careful not to overmix the batter once the dry ingredients are added. If you're out of Crisco, you can substitute with an equal amount of unsalted butter for a richer flavor. For an extra chocolate kick, consider adding chocolate chips or using dark cocoa powder instead of regular cocoa. Always check the cake for doneness with a toothpick before the time is up.
Serving Suggestions
This chocolate pound cake is delightful on its own, but you can enhance the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Cheri'S Fruit Cobbler for a dessert spread. For a festive touch, drizzle a simple chocolate glaze over the top or sprinkle with powdered sugar before serving.
Storage & Reheating
Store any leftover chocolate pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and microwave it for about 15-20 seconds for a warm, delicious treat without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Mickey'S Favorite Chocolate Pound Cake contains roughly 1154 calories, with 29g protein, 233g carbohydrates, and 12g fat. It is an excellent source of iron (87% of the Daily Value), vitamin C (83% of the Daily Value), and dietary fiber (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1178mg per serving (51% 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 fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or margarine in equal amounts. Butter will give the cake a richer flavor while still maintaining moisture. Just remember to soften it before creaming with sugar to ensure a smooth texture in your batter.
What can I do if the cake sinks in the middle?
If your cake sinks in the middle, it may be due to underbaking or overmixing the batter. Always ensure your oven is properly preheated and check for doneness with a toothpick. If you notice a sinking cake, avoid opening the oven door too early during baking, as this can cause fluctuations in temperature.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding nuts like walnuts or pecans or chocolate chips can enhance the flavor and texture of your chocolate pound cake. If you choose to add chocolate chips, fold them in gently after combining the wet and dry ingredients to prevent them from sinking to the bottom during baking.
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).