Pecan Topped Chocolate Pound Cake
Decadent chocolate pound cake topped with crunchy pecans, offering rich cocoa flavor and moist texture, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Combine butter and shortening until smooth.
- Gradually add sugar, beating well after each addition.
- Add eggs one at a time, beating well after each addition.
- Combine flour and cocoa; gradually add to creamed mixture, alternating with milk, beginning and ending with flour mixture.
- Mix well after each addition.
- Pour batter into a well-greased 10-inch tube pan.
- Sprinkle chopped pecans over the batter.
- Bake at 325°F for 1 hour and 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 15 minutes.
- Remove from pan and let cool completely before serving.
Tips & Substitutions
To achieve a lighter texture, make sure your butter and shortening are at room temperature before mixing. If you're out of cocoa, you can substitute with carob powder, but this will alter the flavor slightly. For a nut-free version, simply omit the pecans or replace them with chocolate chips for added sweetness.
Serving Suggestions
This rich chocolate pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, serve it alongside a refreshing Strawberry - Cottage Cheese Fruit Salad(Easy) to balance the sweetness. It also makes a great dessert for gatherings or as a sweet treat with coffee.
Storage & Reheating
Store any leftover chocolate pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap slices individually in plastic wrap and freeze. To reheat, simply place a slice in the microwave for 10-15 seconds, or warm it in an oven set to 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Topped Chocolate Pound Cake contains roughly 1030 calories, with 15g protein, 114g carbohydrates, and 58g fat. It is an excellent source of iron (39% of the Daily Value), protein (30% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of calcium and potassium. It also contributes 8g of dietary fiber toward your daily target.
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 nut instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Both options will add a different flavor profile but will still complement the chocolate nicely.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or too much leavening agent. Ensure you mix just until combined and measure your baking powder accurately. Also, check your oven temperature as an inaccurate reading can cause baking issues.
Is it possible to make this cake ahead of time?
Absolutely! This chocolate pound cake actually tastes better the next day as the flavors meld. You can bake it a day or two in advance and store it covered at room temperature. Just remember to cool it completely before wrapping.
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).