Chocolate Pound Cake

I found this photo the other day, and I realized that I totally forgot to blog this! A few weeks ago, we decided to have a dessert party at work. A few people chipped in, and I made this chocolate pound cake. The recipe is not for the faint of heart. It is from Paula Deen’s The Lady and Son’s Savannah Country Cookbook, and you know how that goes. I ate only a couple of very thin slices, but it was really good. The color was a little strange I thought, but no one seemed to mind.

I was pretty sure this wasn’t going to come out of my bundt pan for a while (I don’t have a tube pan, I just use the bundt pan interchangeably). However, after a bit of zaniness (insert cake montage here), it all worked out fine.

Chocolate Pound Cake
Serves 16 to 20 (at least)

3 cups sugar
2 sticks butter
1 stick margarine
5 eggs
3 cups cake flour
4 tablespoons cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 tablespoon vanilla

Preheat oven to 350. Mix sugar with butter and margarine; add eggs one at a time, beating after each. Mix together dry ingredients. Add dry ingredients alternately with milk to butter mixture, beginning with flour and ending with flour. Add vanilla. Bake in a greased and floured tube pan for about one hour.


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