Chocolate Pound Cake


  • 3 c. granulated sugar
  • 1/2 lb. (2 sticks) unsalted butter
  • 2 T. Crisco shortening
  • eggs
  • 1 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 1/2 c. cocoa
  • 1 tsp. baking powder
  • 1 c. milk
  • 1/4 c. chocolate syrup (like you use to make chocolate milk)


  1. Cream the sugar, butter, and Crisco with an electric mixer, about 3-4 minutes.
  2. Add eggs, one at a time, beating for about 15 to 30 seconds after each addition.  Add vanilla. Beat mixture with an electric mixer for 15 minutes. Be sure to beat for the full time.
  3. Combine the flour, cocoa, and baking powder.  In a separate bowl or measuring cup, combine the milk and chocolate syrup.  With the mixer on low, add flour mixture and milk, alternately, to the creamed sugar and eggs mixture. Mix after each addition until just combined.
  4. Pour batter into a tube pan that has been generously sprayed with non-stick baking spray {or buttered & floured}. Bake at 325℉ for about 1 & 1/2 hours until a toothpick inserted in the top comes out clean.
  5. Cool about a 1/2 an hour in the pan; remove cake from pan.


Source:  The Kitchen is My Playground