Sis. Anderson'S Chocolate Poundcake
A rich, moist chocolate poundcake with deep cocoa flavor, perfect for special occasions or as a decadent treat for chocolate lovers.
Ingredients
Instructions
- Cream sugar and vegetable shortening well.
- Add eggs one at a time, beating well after each addition.
- Mix dry ingredients (cake flour, salt, baking powder, cocoa) together.
- Add dry ingredients alternately with milk to the creamed mixture, starting and ending with dry ingredients.
- Stir in vanilla and lemon extract.
- Pour batter into a greased and floured tube pan.
- Bake in a preheated oven at 325°F for 1 1/2 hours or until the cake tests done.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. Ensure your eggs are at room temperature for better mixing. If you don't have cake flour, you can make a substitute by using all-purpose flour and cornstarch. This Chocolate Poundcake can be enhanced with chocolate chips or nuts for added texture.
Serving Suggestions
Serve slices of this Chocolate Poundcake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, drizzle with chocolate ganache or serve alongside fresh berries. This cake is perfect for gatherings or as a treat with your afternoon tea.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. To reheat, simply microwave a slice for about 10-15 seconds or warm in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sis. Anderson'S Chocolate Poundcake contains roughly 2083 calories, with 22g protein, 202g carbohydrates, and 84g fat. It is an excellent source of iron (105% of the Daily Value), dietary fiber (61% of the Daily Value), and protein (44% of the Daily Value). Note that it is relatively high in sodium, at 1001mg per serving (44% 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 unsalted butter instead of vegetable shortening?
Yes, you can substitute unsalted butter for vegetable shortening. However, it will alter the texture slightly; the cake may be a bit denser but will still taste delicious. Make sure to cream the butter well with the sugar for the best results.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out wet with batter, bake for a few more minutes and check again. Keep an eye on the time as well; 1 1/2 hours is a guideline.
Can I add other flavors to the poundcake?
Absolutely! Besides vanilla and lemon extract, you can experiment with almond extract or even coffee for a mocha flavor. Just be careful not to overpower the cake with too much additional liquid; a teaspoon or two should suffice.
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).