Miss Bessie'S Chocolate Pound Cake
A rich, moist chocolate pound cake with deep cocoa flavor, perfect for chocolate lovers and suitable for special occasions or teatimes.
Ingredients
Instructions
- Mix together flour, baking powder, and salt; then set aside.
- In a large bowl, cream together margarine, Crisco oil, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with the flour mixture.
- Mix until just combined.
- Pour batter into a greased and floured loaf pan or bundt pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of instant coffee granules to the batter. If you prefer a lighter cake, you can substitute half of the sugar with unsweetened applesauce. Be careful not to overmix when combining the dry and wet ingredients, as this can lead to a dense texture. Always preheat your oven to ensure even baking.
Serving Suggestions
This chocolate pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside fresh berries for a delightful contrast. For a more indulgent treat, drizzle with chocolate ganache. It also makes a lovely dessert for gatherings or as a sweet complement to coffee during brunch.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in plastic and aluminum foil for up to 3 months. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Bessie'S Chocolate Pound Cake contains roughly 496 calories, with 7g protein, 64g carbohydrates, and 23g fat. It is a good source of calcium (19% of the Daily Value), iron (18% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 952mg per serving (41% 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 all-purpose flour instead of cake flour?
Yes, using all-purpose flour will work well in this recipe. However, cake flour would yield a lighter texture. If you only have all-purpose flour, you can try sifting it to achieve a finer consistency, which may help mimic cake flour's effects.
What can I substitute for margarine?
If you prefer not to use margarine, unsalted butter is an excellent substitute that will add a rich flavor to the cake. If you're looking for a dairy-free option, coconut oil or vegan butter can also work well, but be mindful of the flavor they might impart.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. If there is wet batter on the toothpick, continue baking, checking every 5 minutes until it is fully baked.
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).