Fuss Free Chocolate Pound Cake
Fuss Free Chocolate Pound Cake recipe
Yield
16 servingsPrep
½ hrsCook
1½ hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| ½ | cup |
vegetable shortening
|
*
|
| 3 | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| ½ | cup |
cocoa powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 118 | ml |
vegetable shortening
|
*
|
| 7.1E+2 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 118 | ml |
cocoa powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 118 | ml |
milk
|
|
Directions
Preheat oven to 325 degrees F.
Grease and flour a 10-inch tube pan.
Cream butter, shortening, and sugar together in mixing bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Blend in vanilla.
Sift flour, cocoa, salt, and baking powder together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Spoon batter into prepared pan.
Bake for 1 hour and 30 minutes or until toothpick inserted one inch from edge comes out clean.
Cool in pan for 10 minutes; turn out onto wire rack and cool completely.
