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This pound cake taste like chocolate ice cream. It's perfectly rich and smooth. Although I made with a hand mixer for years, I strongly suggest using a stand mixer.


Preparation Time: 1 1/2 hours Serving Size: 12

  • 1 cup (16 tablespoons) unsalted butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 1 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 1 cup milk

Heat oven to 325. Grease a 10-inch tube pan.

Mix butter and shortening on low speed using a paddle attachment. Add sugar and cream on medium speed until well mixed. On low speed, add eggs, one at a time, beating well after each addition. After addition of last egg, add vanilla and mix.

In a large bowl, combine flour, baking powder, salt and cocoa powder. On low speed, alternately add the dry mixture and milk to the mixer bowl, starting and ending with the dry mix. Pour into the greased tube pan and bake 1 hour and 20 minutes, or until cake bounces back when lightly touched.


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Updated Saturday, November 22, 2014
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