Chocolate Pound Cake

Chocolate Pound Cake!

I once thought I would write a cookbook all about pound cake. Seriously, my family has over 100 variations of pound cake, and that just my family!

Pound cake was created before we had proper measuring cups and recipes were always done by weight. At the time, the ingredients: eggs, flour, butter, sugar were relatively easy to come by. They still are today, just a little more expensive. The original recipe called for a “pound” of each ingredient. As it has evolved, liquids and flavoring were added. That’s where over 100 recipes come from.

This Chocolate Pound Cake that my Aunt Rosie was famous for is one of those variations. It only has a half cup of cocoa powder but it packs an amazing chocolatey flavor. Combine with the frosting/glaze, it is a winner! I hope you enjoy it and check back often for other incarnations of pound cake.

Chocolate Pound Cake
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Aunt Rosie's Chocolate Pound Cake

This was favorite growing up.
Course: Endings, Everything Else
Cuisine: American, Southern
Keyword: cake, chocolate, pound cake
Servings: 10 slices


  • 1 10" Tube Pan with removable bottom



  • 3 Cups All-purpose Flour
  • 3 Cups Granulated White Sugar
  • 1/2 Cup Cocoa Powder
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Kosher Salt
  • 1 Cup Unsalted Butter, at room temperature
  • 1/2 Cup Crisco You can use coconut oil but it will alter the flavor a little.
  • 1-1/4 Cup Whole Milk, at room temperature
  • 6 Lg. Eggs, at room temperature
  • 2 tsp. Vanilla Extract


  • 1/2 Cup Crisco
  • 2 Cups White Granulated Sugar
  • 1/4 Cup Cocoa Powder
  • 1/4 tsp. Kosher Salt
  • 2 tsp. Vanilla Extract



  • In the bowl of a standup mixer, fitted with the paddle attachment cream together, your butter shortening, and sugar.
    Add the eggs, one at a time and blend after each one. Be sure to scrape down the sides.
    Sift all the drying ingredients together and add alternating with the milk.
    Add the vanilla.
  • Butter and flour a 10 inch tube pan. Poor batter in. And smooth the top.
    Bake at 325° for about an hour. You may need an additional 20 minutes or so. A tester should come out with just a few moist crumbs. Make sure you test in several parts of the cake.


  • Over a low heat, stir together, the sugar and shortening until some of the graininess has gone, and your sugar is fully dissolved.
    Stir in your Cocoa powder, salt, milk, and then vanilla.
    Stir constantly with a whisk or wooden spoon. Cook for at least two minutes. You do not want this to come to a boil. But you do want to try and get it as smooth as possible.
    If it becomes too thick, you can add a teaspoon at a time of heavy cream until your desired consistency.
  • Cool before pouring over the top of the chocolate poundcake.
    You can, once it's cooled whip the frosting. If you do this, then spread the frosting over the cake.

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