Chocolate Poundcake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ¾ | cups |
sugar
|
|
| 1 | cup |
margarine
softened |
|
| ⅔ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 2 | each |
unsweetened chocolate
squares |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
all-purpose flour
|
|
| 3.8 | ml |
cream of tartar
|
|
| 2.5 | ml |
baking soda
|
|
| 7.5 | ml |
salt
|
|
| 414 | ml |
sugar
|
|
| 237 | ml |
margarine
softened |
|
| 158 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 2 | each |
unsweetened chocolate
squares |
*
|
Directions
In large bowl, combine flour, cream of tartar, baking soda, salt and sugar.
Add margarine, milk, vanilla. Beat on medium speed, for about 2 minutes, to blend ingredients.
Add eggs and melted chocolate, beating another 2 to 3 minutes to blend.
Turn into greased 3½ inch deep tube pan and bake at 350℉ (180℃). for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.
Remove from oven and cool in pan for 15 minutes, then invert pan and carefully remove cake.
Serve warm or cool, dusted with powdered sugar if desired.
