Chocolate Pound Cake Recipe
by Mary A. Mitchell
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.
Ingredients
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
Instructions
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.
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