Chocolate Pound Cake

“You’ll find this cake is good with ice cream, but it’s also delicate enough that you can serve small pieces for a tea.” —Ann Perry, Sierra Vista, Arizona

Chocolate pound cakePhoto: Taste of Home
Servings Prep Time Cook Time
12slices 20minutes 90minutes + cooling
Servings Prep Time
12slices 20minutes
Cook Time
90minutes + cooling
Portions: slices
Portions: slices
  1. Preheat oven to 325 F. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in the vanilla and chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired.
  3. Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.
Recipe Notes

Nutrition Facts

1 slice: 353 calories, 11g fat (6g saturated fat), 93mg cholesterol, 248mg sodium, 59g carbohydrate (36g sugars, 1g fibre), 5g protein.