My base recipe that I use is from my great-grandmother, Mama (pronounced Maw-Maw, hey, we’re southern). I never met her, but I hear she was quite the cook. I’ve made the original recipe and will serve it with fresh berries and cream during the Spring and Summer, but you better believe that the chocolate version has my heart.
The thing is, my sister’s family and I have this one problem when it comes to pound cake. We all LOVE the crispy crust that’s technically the top, but becomes the bottom once you flip it out. You can usually find me cutting a slice of cake, and then cutting the bottom off and leaving the rest for the next person to come along. I guess that is how I justify eating cake in the middle of the day.
This particular recipe, I like to undercook it just by a few minutes. I love the small strip of fudgy-ness that shows up when you do that. In my opinion, it’s perfect. My mom knows that Mr.Sweet Cake Mama loves any type of pound cake as well, and will usually whip one up while she is visiting to score some points.
Chocolate Pound Cake
- 2 sticks of butter
- 1/2 cup of shortening
- 3 cups sugar
- 5 eggs
- 1 cup evaporated milk
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. baking powder
Preheat oven to 325 and grease a fluted tube/bundt pan and set aside. Cream together butter, shortening, and sugar until light and fluffy. Add eggs, milk, and vanilla and mix at medium speed for 3 minutes. Add flour, cocoa, and baking powder and mix on low speed for 7 minutes. Pour batter into prepared pan and bake for 1 hour and 25 minutes. Don’t open the oven! Cool in the pan for 10 minutes, and then flip on to a cake plate for serving.