Chocolate Pound Cake

The standard pound cake has come a long way from its pound-of-this, pound-of-that days. Of its many incarnations, the yummiest is a rare discovery among my grandmother’s recipes. The first time I took it to a party, the cake immediately disappeared. Recipe requests followed.

Although I am sure my grandmother used Crisco or a cholesterol- and hydrogenated-fat-laden solid oil, I like to use canola oil in most of my baking. The cake’s texture does not suffer for the substitution. Those concerned about excessive fat can also use low-fat milk.

Recipe

Chocolate Pound Cake

• 2 sticks of butter
• 1/2 cup of vegetable oil
• 5 eggs
• 1/2 teaspoon of salt
• 3 cups of sugar
• 3 cups of sifted flour
• 1/2 cup of cocoa
• 1 1/2 teaspoons of vanilla extract
• 1/2 teaspoon of baking powder
• 1 1/4 cups of milk

With a high-speed mixer, cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Sift dry ingredients and add to egg mixture at low speed. Gradually add milk and then vanilla.

Pour into a lightly greased tube or bundt pan. Bake 90 minutes at 350 degrees. After the cake has cooled, remove it from the pan. It can be served plain or drizzled with a white or chocolate frosting.

Mary Mitchell cooks desserts using both her grandmother’s recipes and her own.

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