Chocolate Pound Cake Recipe


Main Ingredient


For cake
 Sugar3 Cup (48 tbs)
 Margarine/Butter1 Cup (16 tbs), softened
 Shortening1⁄2 Cup (8 tbs)
 Vanilla1 Teaspoon
 All purpose flour/Unbleached flour3 Cup (48 tbs) (Pillsbury)
 Unsweetened cocoa1⁄4 Cup (4 tbs)
 Baking powder1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Milk1 Cup (16 tbs)
For glaze
 Unsweetened cocoa2 Tablespoon
 Water1 Tablespoon
 Light corn syrup1 Tablespoon
 Margarine/Butter2 Tablespoon
 Vanilla1⁄4 Teaspoon
 Powdered sugar1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7516 Calories from Fat 3077

% Daily Value*

Total Fat 354 g545%

Saturated Fat 73.3 g366.4%

Trans Fat 13.5 g

Cholesterol 1080 mg360%

Sodium 1697.3 mg70.7%

Total Carbohydrates 1031 g343.6%

Dietary Fiber 45.8 g183.4%

Sugars 679.5 g

Protein 96 g191.7%

Vitamin A 205.6% Vitamin C 0.41%

Calcium 64.6% Iron 124.8%

*Based on a 2000 Calorie diet


Heat oven to 350°F.
Grease and flour 10-inch tube pan.
In large bowl, combine sugar, 1 cup margarine, shortening and 1 teaspoon vanilla; beat until light and flurry.
Add eggs 1 at a time, beating well after each addition.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, 1/4 cup cocoa, baking powder and salt.
Alternately add flour mixture and milk to sugar mixture, beginning and ending with flour mixture and beating well after each addition.
Pour batter into greased and floured pan.
Bake at 350°F for 70 to 85 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 25 minutes; invert onto serving plate.
Cool completely.
In small saucepan, combine 2 tablespoons cocoa, water, corn syrup and 2 tablespoons margarine.
Cook over low heat until mixture thickens, stirring constantly.
Remove from heat.
Stir in 1/4 teaspoon vanilla and powdered sugar; beat until smooth.
Spread glaze over top of cooled cake, allowing some to run down sides.