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Chocolate Pound Cake

Charles.Durand's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cocoa 1⁄2 Cup (8 tbs), sifted
  Butter 1 Cup (16 tbs)
  Lard 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Tablespoon
  Almond extract 1⁄2 Teaspoon
  Sugar 3 Cup (48 tbs)
  Eggs 5
  Milk 1 1⁄4 Cup (20 tbs)
Directions

Sift the flour, baking powder, salt, and cocoa together and blend thoroughly; set aside.
Cream butter and lard with extracts.
Gradually add sugar, creaming thoroughly.
Add eggs, one at a time, beating thoroughly after each addition.
Beating only until blended after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Turn batter into a greased (bottom only) 10-inch tubed pan.
Bake at 325°F 1 1/2 hours, or until cake tests done.
Cool 15 minutes in pan on wire rack; remove and cool completely.
Frost.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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