Mrs. Law'S Chocolate Pound Cake
Mrs. Law's Chocolate Pound Cake is a rich, moist dessert featuring deep cocoa flavor and a tender crumb. Perfect for special occasions or everyday indulgence, this classic pound cake combines buttery richness with a hint of vanilla, making it a crowd-pleaser for chocolate lovers and traditional cake enthusiasts alike.
Ingredients
Instructions
- Cream together butter and Crisco, then add sugar, eggs, milk, and vanilla.
- Add all dry ingredients and mix well.
- Pour batter into a 10-inch tube pan.
- Bake for 1 hour and 25 minutes at 325°F.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have Crisco, you can substitute with an equal amount of butter. Make sure all ingredients are at room temperature for better mixing. Avoid overmixing once you add the dry ingredients to keep the cake tender. Check for doneness with a toothpick; it should come out clean.
Serving Suggestions
This chocolate pound cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve it alongside a scoop of vanilla ice cream for a decadent dessert or enjoy it with a cup of coffee. It also pairs beautifully with a slice of White Christmas Fudge for a festive treat.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. To reheat, let it come to room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Law'S Chocolate Pound Cake contains roughly 372 calories, with 5g protein, 65g carbohydrates, and 5g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 945mg 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 a different type of pan for this recipe?
Yes, you can use a bundt pan or loaf pans instead of a tube pan. Just be sure to adjust the baking time accordingly; smaller pans may require less time while larger ones may need more. Always check for doneness with a toothpick.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it as it approaches the end of the baking time, as ovens can vary.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day as the flavors have time to meld. You can bake it a day in advance, let it cool completely, and store it wrapped at room temperature until you are ready to serve.
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).