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Shaker Chocolate Pound Cake

Shaker Chocolate Pound Cake

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Trans-fat Free, High Fiber
 
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Prep
20 min.		 Cook
1 .5 hrs		 Ready In
1 hrs
     1 cake

Nutrition Facts

Serving Size 477g
Amount per Serving
Calories 171443% of calories from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 43g 216%
Trans Fat 0.0g
Cholesterol 417mg 139%
Sodium 597mg 25%
Total Carbohydrate 232g 77%
Dietary Fiber 6g 24%
Sugars 155g
Protein 23g
Vitamin A 37% • Vitamin C 0%
Calcium 18% • Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

1x butterVideo and flour for pan*
1cup butterVideo
1/2cup lard
3cups sugarVideo
5large eggsVideo
3cups flour, all-purpose sifted
1/2cup cocoa powderVideo sifted
1/2teaspoon baking powderVideo
1/4teaspoon salt
1 1/4cups milkVideo
2tablespoons chocolate grated*
1teaspoon vanilla extractVideo
1x whipped cream optional*
1x chocolate shaved, optional*
* Nutrition Facts

Directions

Preheat oven to 325 degrees.

Butter and flour a tube pan.

In a large mixing bowl, cream the butter, lard, and sugar together until they are light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Sift together the flour, cocoa, baking powder, and salt.

Add these dry ingredients alternately with the milk to the egg mixture, stirring after each addition until well blended.

Add the grated chocolate.

Stir in the vanilla.

Turn the batter into the prepared pan.

Bake at 325 degrees for 1 1/2 hours.

Turn out onto a wire rack to cool.

Fill the center with whipped cream and sprinkle with shaved chocolate, if desired.

First published: last updated: 2012-03-31

 
 
 
 
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