Nana’s Chocolate Pound Cake

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4.88 from 8 votes

Nana’s Chocolate Pound Cake

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 572kcal

Author Stacey Little

Ingredients

1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1/2 cup cocoa powder
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 325°F. Grease and flour a 10 to 12 cup bundt pan.
Cream the butter, sugar, and shortening together for about 3 minutes.
Add the eggs one at a time and beat well.
Sift the dry ingredients together in a large bowl. Add the dry ingredients alternately with milk, being sure to blend well.
Add vanilla extract; mix well.
Pour into the prepared pan, being cautious not to overfill the pan, and bake for 1 hour and 10 minutes or until a tooth pick inserted in the middle comes out clean. Allow to cool for about 15 minutes then invert onto a serving platter.

Notes

Newer decorative bundt pans are often smaller than the 10 to 12 cup traditional ones. If you use a smaller pan, be sure not to fill the pan anymore than 2/3 full and place a rimmed-baking sheet under the pan in the oven as a little insurance policy in case of overflow.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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