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Chocolate Pound Cake

Updated on October 1, 2012

Chocolate Pound Cake

This chocolate pound cake has a perfect melt-in-your-mouth quality. It has all the classic pound cake ingredients, but it also has cocoa which turns it into a chocolatey masterpiece. A dusting of powdered sugar is all you'll need to add, or go ultra-rich with an option of a fudgey icing.

If you are in search of a classic Chocolate Pound Cake recipe, please keep reading. I'm sharing the recipe and more, including the stories of two blue ribbons. I almost missed them both!

If a recipe page looks old, tattered, splattered and worn...

that's the recipe you want!

chocolate pound cake recipe
chocolate pound cake recipe

Origin of the Chocolate Pound Cake Recipe

I was digging through my mom's favorite recipes when I came across this one which was well worn. She told me is was a recipe she jotted down from a friend and coworker many years before. See how the recipe has check marks, looks old and is splattered upon? Well, I've learned from experience these are the recipes you want! Here's a picture of the recipe in my mom's handwriting. I haven't changed the ingredients AT ALL which is out of character for me since I'm always "tweaking" recipes.

I did have to call and ask my mom about one part of the instructions. She had written to bake it for "25 to 30 minutes". Well, the first time I made it, I checked after 30 minutes and the cake was nowhere close to done. I called her and we figured out that it should have read "1 hour and 25 to 30 minutes". After making this cake many times, I've reduced the recommended cooking time to 1 hour and 20 to 25 minutes.

Chocolate Pound Cake wins Blue Ribbon

Blue ribbon pound cake
Blue ribbon pound cake


That's me with my chocolate pound cake (and Thomas with his cheesecake). This is actually the second blue ribbon I've won with this recipe. On a whim I decided to enter my chocolate pound cake in the Greater Jacksonville Agricultural Fair in Jacksonville, Florida. But when I made the pound cake it cracked on top (which is actually the bottom when removed from the pan) so I changed my mind and decided NOT to enter. It just wasn't going to be "pretty enough" to win. I KNEW it would taste good enough, but looks count for something too. Then at the last minute Thomas convinced me to carefully trim the top (soon to be bottom) of the cake and enter it anyway. So I did, and to my surprise I won a blue ribbon!

We bought the chef's jackets for each other just for fun since we like to cook. Thomas also won a blue ribbon with his cheesecake. The cheesecake recipe remains a closely guarded secret.

3 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks butter, softened

1/2 cup shortening

3 cups sugar

5 eggs

1 cup evaporated milk

2 teaspoons vanilla extract

Preheat oven to 325 degrees

Sift together flour, cocoa, baking powder and salt. Set aside. In a large bowl, cream together butter, shortening and sugar. Add eggs one at a time, mixing between additions. Add flour mixture and evaporated milk alternately and mix well.(*The original instructions don't tell exactly how to do this so this is what I do: I add 1/3 flour mixture, one-half of the evap. milk, 1/3 flour mixture, one-half of the evap. milk, 1/3 flour mixture.) Add vanilla and mix well. Pour batter into a greased and floured** 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 to 25 minutes. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely on wire rack.

**See section on preparing pan.

Important Note: This recipe is old. The amount of batter is intended for use with a 10 inch pan. The cake pan I use is a 9 inch pan. If you use a 9 inch pan too, you can hold out 1 - 1 1/2 cups of the batter and bake that separately in another small dish (for a chef's sampler :-). Personally I use the whole recipe and it is probably too much (see picture to the left), but my family loves the resulting cracks etc. from the full pan. I could try to adjust the recipe for a smaller amount of batter, but we like it just the way it is.

slices of chocolate pound cake
slices of chocolate pound cake

Most popular Chocolate Pound Cake question is...

Can I substitute butter for the shortening?

I finally tested this question tonight after all these years. I made the pound cake substituting butter for the shortening in the recipe. With the change, the cake had a total of 3 sticks of butter and no shortening at all. And the answer to the burning question is a resounding....YES! Here's a picture of a couple of slices and the texture is still just right and the flavor is still great. Feel free to substitute butter for the shortening.

Just so you know...

This cake will sometimes have a "sad spot"

depending on which pan is used

and other factors I strive to understand.

A "sad spot" is part of a cake that

has fallen a little and makes a "gooey" area.

Interestingly, some folks believe that only

true pound cakes have sad spots,

and at least one crack in the top.

Honestly, these are our favorite parts of the cake.

preparing a bundt pan
preparing a bundt pan

How I prepare a pan for the Chocolate Pound Cake

Shortening and Cocoa Powder

After reading Margaret's message in the guestbook, I decided to try my tube pan again with this recipe. It turned out WONDERFULLY by the way. Not too much of a sad spot at all...the family was a little disappointed though (too funny-they love that "sad spot").

Here's a picture of the prepared pan before I added the batter. I used a coating of shortening and then dusted the pan with cocoa. If you can find sweetened cocoa it really is the best choice since unsweetened is somewhat bitter. Ghirardelli makes a product called Ghirardelli Sweet Ground Chocolate and Cocoa and it's my first choice for dusting the pan. Unfortunately I don't always have it on hand because it can be hard to find. I'll add a link for it below in case you're interested in ordering it.

Why don't I use flour? Because it leaves an uneven white surface on the pound cake.

Here's how it turned out. You can see where the top cracked a little, but that's not a problem around here.

I made this cake for a bake sale to raise money for our local lighthouse. I'm really glad it turned out so well.

Ghirardelli Chocolate Sweet Ground Chocolate and Cocoa - Most cocoa powders are bitter, but this one is sweetened

Here's a picture of the cake right out of the pan without any powdered sugar added.

Once the cake has cooled for 10 minutes, I place a cooling rack on top of the cake and carefully turn it over. The pan will usually lift off, but if I feel any resistance I'll use the wooden end of my kitchen knife and tap the pan a little then lift it off.

If you look closely you can see where I missed a few of the edges when greasing the pan. This pan has lots of "nooks and crannies" so you really have to grease and flour it (for chocolate cakes I use cocoa) very well.

The pan I use - Fleur De Lis meaning "Flower of the Lily"

I spotted this cake pan in a catalog many many years ago and loved it at first sight. For years I kept that catalog folded back to show the pan so I could enjoy looking at it. I ended up getting it as a surprise gift and I must say...there is a certain joy and appreciation when you receive something you've wanted for a long time.

Nordic Ware Fleur De Lis Bundt Pan
Nordic Ware Fleur De Lis Bundt Pan

Be sure to grease this pan with shortening, covering all the nooks and crannies thoroughly. Then dust the pan with cocoa powder (for chocolate cake) so nothing will stick. After your cake is baked, removed from the pan and cooled, use a sifter to sprinkle it with powdered sugar (unless you are using the icing). The powdered sugar accents the pan's architecture (see photo at the recipe).

 

*New bundt pan alert - Holy Mackerel! Look at this bundt pan! - This one is new to me

Talk about making a statement. This pan is gorgeous. How have I missed it before now? It's going on my "want" list right away.

Nordicware Commercial Heritage Bundt Pan Heavy Duty Cast Aluminum. Teflon Non-stick Coating. 10 cup capacity
Nordicware Commercial Heritage Bundt Pan Heavy Duty Cast Aluminum. Teflon Non-stick Coating. 10 cup capacity

* May be unavailable

I was able to find this photo that shows a cake made with this pan. WOW! This photo used through Creative Commons by Betsyweber on Flickr

 
Let your baker choose their own gift :-)
Let your baker choose their own gift :-)

Need a gift for the baker in your life?

It will fit every time!

Amazon.com Gift Card

Choose denomination and design.

With access to every baking pan available, let them choose their own!

Here are some other cake pans I like to use.

Here are some other cake pans I like to use.
Here are some other cake pans I like to use.

Beehive Cake Pan - another really neat idea for a pan - Simply gorgeous

I've never made a two-part cake like this, but for this one...I'll give it a try. It's a beautiful beehive shaped pan and I like the way the white icing is drizzled over the top. Christmas List? YES!

chocolate fudge icing
chocolate fudge icing

The Icing

The icing is optional (in my opinion)

I rarely add this icing/frosting, but most people do. I don't for this reason: I use a shaped pan (pictured above) and icing poured over the cake would cover its shape. When I use my plain tube pan, I do use this icing. It's thick and fudgey and I use it for other desserts too. We recently used it to frost a groom's cake.

4 squares unsweetened chocolate

1/2 cup butter or margarine (1 stick)

1 pound unsifted confectioner's sugar

1/8 teaspoon salt

1/2 cup evaporated milk

1 teaspoon vanilla

Melt chocolate and butter in bowl over hot water using double boiler method. Combine sugar, salt, evaporated milk and vanilla stirring until well incorporated. Stir into chocolate mixture. Let stand, stirring occasionally, until thick. Spread onto pound cake.

All you need is love.

But a little chocolate

now and then doesn't hurt.

- Charles M. Schulz

blue ribbon cake
blue ribbon cake

The First Blue Ribbon

My first Blue Ribbon was at the Effingham County Fair in Springfield, Georgia. A friend was entering her Homemade Wheat Bread and she suggested we enter something also. We entered our daughter's Blueberry Bread. She was only 8 years old and the competition would be a great experience for her - ribbon or not. My pound cake entry was thrown in as a "let's just see what will happen" entry. After all, I can't think of a tougher competition than the Pound Cake Category in a southern Georgia county fair. Can you?

We didn't make it to the fairgrounds on judging day, but went down the next day to find my daughter had won a Blue Ribbon for her bread!

But what was that in the back of the case? Was I looking at a slice of MY pound cake entry...with a blue ribbon draped on it? Yes! I had won a blue ribbon too.

KitchenAid Classic Stand Mixer

This is the mixer I use for all of my pound cakes. It is the basic 250 watt classic version. There are also 325 watt versions.

KitchenAid K45SSWH K45SS Classic 275-Watt 4-1/2-Quart Stand Mixer, White
KitchenAid K45SSWH K45SS Classic 275-Watt 4-1/2-Quart Stand Mixer, White

Comes with a flat beater, wire whip, and dough hook.

To date 299 reviews with a solid 4.5 star rating

 

Come on! Enter YOUR favorite recipe in a contest!

Or your favorite photo, or your biggest pumpkin. At some point years ago, I made a New Year's Resolution to enter a contest. Why hadn't I been doing it all along? Intimidation I guess or maybe I thought I'd never actually win. Well, I was wrong.

You are an expert at something! Find out about contests near you and enter. Help your kids or grandkids enter. The experience will last them forever and you might uncover a hidden talent. Contact your State or County Fair and find out what categories are offered and send in that entry. Let me know how you do.

Here's a link to get you started: State Fairs

More Tube Pans - These simple pans bake excellent pound cakes

If you need a basic tube pan, here are some excellent choices from Amazon. From what I've just investigated online, the prices are very reasonable too.

Here's the cake project I just finished for a dear friend. My friend didn't want chocolate cake on this particular occasion and requested a regular cake. I used Eddy McGee's recipe (as usual) and baked it in a 9"x13" pan. I reduced the cooking time to 1 hr and 15 minutes* (from 1 hr 30 minutes) because of the extra surface area of the 9"x13" pan.

I love to bake, but I'm not the best decorator. I was, however, pleased with how this cake turned out.

I cooked this cake in an airbake pan (see link below). Air bake pans usually required extra cooking time, so if you try this and use a traditional 9"x13" pan, start checking it at 1 hour cook time. See 2 more notes about this cake below.

Here's the batter in the pan, then the cake right out of the oven.

Extra note #1: When preparing the pan, I buttered it then sprinkled it with sugar instead of flour. I think this is Paula's Deen's idea - I'm not sure. My mom told me about it and it worked GREAT! It gives the cake a slight texture to the surface.

Extra note #2: I use canned icing for this cake. To make the icing a little stiffer (and easier to work with), I added 4 tablespoons of powdered sugar to one tub of icing. I stirred in one tablespoon at a time until I got a good consistency for my project. It DID change the taste of the icing - not bad, but different. Taste as you go along. One more thing about this, I had heard that you can also add flour to the icing the same way. I tried it too, but personally I could taste the flour and it left a bad aftertaste so I stuck with the powdered sugar.

Here's the Air Bake Pan I Used - The pan is insulated to prevent burning on the bottom

Questions or comments? Please leave me a note... - This guestbook will alert me right away with new messages

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    • profile image

      ihearttampa 3 years ago

      I've made this recipe 2x now. My husband's favorite cake from childhood has always been chocolate pound cake. He says this one is hands downs his favorite and better than even his mom's. Although we'll never say. :)

    • LouisaDembul profile image

      LouisaDembul 4 years ago

      My big child is learning to cook following recipes,she would like this one!

    • puzzlerpaige profile image
      Author

      puzzlerpaige 4 years ago

      @anonymous: You've made my day! It is wonderful to hear that he is interested in entering it into the show. I wish I could go back many years and enter lots of shows with cakes and crafts. The whole thing is fun...from the planning and discussing to the competition with all the wondering if you will win. And on that note...I hope he wins!

    • puzzlerpaige profile image
      Author

      puzzlerpaige 4 years ago

      @anonymous: Oh my gosh. I am just now seeing your comment. I am so sorry is was a disaster :(. Truly.

      It sounds like it cooked too hot or too long. The cake *is* dense with a traditional crisp crust (but not concrete!). The pan may have been a factor, but heat sounds like the culprit. I wonder if your oven cooks hot (dial says one thing, but oven cooks hotter). If not, I'm not sure. But I am so so sorry about this.

    • profile image

      anonymous 4 years ago

      My son is learning how to bake pound cakes to enter in our junior livestock and homemakers show. This was the first recipe he tried. He loved it. I did too. In fact, he has promised to make it for me for my birthday in March. He is ten. If we settle on this one, we might make a chocolate glaze for it-just in case it sticks. Thank you for sharing your recipe.

    • profile image

      anonymous 4 years ago

      My bosses favorite cake is Chocolate Pound cake. I did my research and thought this recipe would be the best, after all it did win a Blue Ribbon. I painstakingly followed the instructions to the tee, but my cake turned out hard and unedible. :( was is because I used a black bundt pan?

    • profile image

      anonymous 5 years ago

      @puzzlerpaige: I would love to know the answer to this question as well. Can this recipe be used in a sheet pan?

    • profile image

      anonymous 5 years ago

      please email me the recipe for cream cheese pound cake. thank you so much. katisskincare@yahoo.com

    • straw-hut profile image

      straw-hut 5 years ago

      I am having company this Sunday and want to try this recipe. Thank you so much

    • profile image

      anonymous 5 years ago

      Hello: I am going to get right on using one of the beautiful pans you have shown but I am also wondering if I could use this Chocolate Pound Cake batter for a sheet cake? I am going to attempt to bake a "groom's cake" and I need a good recipe. Also, could I stack two sheet cakes to feed around 100 people? As you can tell, I am a novice at all this. Thank you. Nancy

    • profile image

      anonymous 5 years ago

      It is my pleasure to return to this LotD 2010 delight with some fresh angel dust to toss into the recipe...and mix gently! Congratulations on being chosen for the 75 Chocolate Lenses We Love...Yum! Monster Board!

    • KateHonebrink profile image

      KateHonebrink 5 years ago

      Love all the interesting pans in which to bake your pound cakes! Congratulations on being featured on the chocolate monsterboard!

    • puzzlerpaige profile image
      Author

      puzzlerpaige 5 years ago

      @anonymous: I wish I could help, but I just don't know the answer to that. Seems like most fruitcakes I've seen are baked in a loaf pan but I'm just not sure.

    • puzzlerpaige profile image
      Author

      puzzlerpaige 5 years ago

      @anonymous: Ayu,

      Thank you very much for your message and linking to my webpage.

      You stated,"If the recipes you don't want to be shared then it should not be published in the net." This is not accurate. I published this recipe *to* share it. I spent a great deal of time writing this article and making the recipe my own by trial and error. When the recipe is simply copied and pasted elsewhere with no credit/backlinking given, then it devalues my original work. There is a tremendous problem with folks copy/pasting articles from one place to another online to the point where many writers simply give up chasing them down. Thanks for linking back to me.

      Your blog is beautifully presented. I hope readers on this page will check it out at http://curlybabesatisfaction.blogspot.com/2010/04/...

      Thanks,

      puzzlemaker

    • profile image

      anonymous 5 years ago

      Hello puzzlemaker, first of all, I would like to say sorry ..i just realised and noticed your comments in my spam box, imagine after 1 year plus i just gor to read it!!..2nd I would also like to say sorry for taking your recipe without asking permission first.. and on top of that I did not linking up to your web where the recipe came from..I understand how you feel about it, but to me, if the recipes you don't want to be shared then it should not be published in the net I admitted my mistake for not linking back but I did not claimed that recipe was from me only mistake was that I did not linked it to your site... I wrote in my post updated http://curlybabesatisfaction.blogspot.com/2010/04/... I was not well equipped on how to do it till later in my blogging activities (after being taught from one of my blogger friends)..Well I have already linked to your web. If you still feel that I should not publish your recipe in my blog its ok I can bring it down..Thanks :)

    • profile image

      anonymous 5 years ago

      Do you know what size pan you would use for a 3 lb. fruit cake? If so, where would I buy one? Thanks.

    • profile image

      anonymous 5 years ago

      I would look to have a copy of the cream cheese pound cake receipe

    • profile image

      anonymous 5 years ago

      I just made your wonderful pound cake. Amazing thank you

    • profile image

      anonymous 5 years ago

      What wonderful photos you have here! This lens has me dying for a slice of chocolate pound cake. I'm afraid I'm not much of a cook, but my sister-in-law is a great cook...I'm bookmarking your lens so I can give her your recipe. All the best.

    • anne mohanraj profile image

      anne mohanraj 5 years ago

      Such a wonderful lens ! Thanks for sharing!

    • BusyMOM LM profile image

      BusyMOM LM 5 years ago

      Wow! This is such a great lens. I love pound cake and I love chocolate. Plus, I thought it was really interesting to learn about the "sad spot". Thanks for sharing!

    • ecogranny profile image

      Kathryn Grace 5 years ago from San Francisco

      Groan. I can hardly keep myself from licking the screen. I make a buttery pound cake in a loaf pan, but nothing like this. Yum!

    • DLeighAlexander profile image

      DLeighAlexander 5 years ago

      Congratulations on your blue ribbons. Beautiful tempting and tasty lens, everything looks delicious :)

    • profile image

      anonymous 5 years ago

      Thanks so much for sharing your story and award wining recipe. Please send the cream cheese pound cake recipe. Will greatly appreciate it.

      what_a_cake@comcast.net

    • profile image

      Light-in-me 5 years ago

      Congratulations on the blue ribbons! It looks so beautiful and yummy, the cheesecake too yum lol..

      Thanks for sharing,

      Robin:)

    • profile image

      anonymous 5 years ago

      Please send me the pound cake recipe -jmills1907@comcast.net Thank you.

    • profile image

      anonymous 6 years ago

      Just made the Chocolate pound cake but forgot the vanilla flavoring. Still delicious.

      This will be my standard recipe form now on.

      Thanks

    • THNeto profile image

      THNeto 6 years ago

      Just reading this has me drooling all over the keyboard. Off to the kitchen post-haste!!!

    • profile image

      anonymous 6 years ago

      I have that beautiful Nordic spiral bundt pan. It makes a beautiful bundt cake! Also, I am making the recipe substituting mayonnaise for the shortening.

      Thanks for the great receipe.

    • profile image

      anonymous 6 years ago

      Please send me the copy of the cream cheese poundcake recipe - sounds delicious. Thanks.

      sumner.traci@gmail.com

    • profile image

      DebMartin 6 years ago

      Yummy! And did you do a lens for your husband's cheesecake too? ;-)

    • puzzlerpaige profile image
      Author

      puzzlerpaige 6 years ago

      @anonymous: I just sent the Cream Cheese Pound Cake recipe by email. Enjoy!

      As far as the half and half question...personally what I would probably do is make half a batch of the chocolate and a half batch of the cream cheese. Then bake them each separately in smaller pans. I've never made the chocolate pound cake without the cocoa (but now you've got me wanting to try it just to see).

      Do you have someone who doesn't like chocolate? *gasp* Do you need to keep the cocoa from even touching the regular cake? Let us know how it turns out.

    • profile image

      anonymous 6 years ago

      Can I please have the cream cheese pound cake recipe.

      Also, how would you adapt the chocolate pound cake to be half chocolate half plain? (not marbled; just chocolate on top of plain? Thx, Karen

    • profile image

      myshelle01 6 years ago

      Absolutely Delicious,thank you.

    • CruiseReady profile image

      CruiseReady 6 years ago from East Central Florida

      Love the swirly bundt cake pan.

    • puzzlerpaige profile image
      Author

      puzzlerpaige 6 years ago

      @puzzlerpaige: I've been thinking about your comment and I've just added the temperature within the instruction paragraph too. Since it was listed between the ingredients and the instructions I can understand why it didn't jump out. Hopefully now it is easier to locate.

    • puzzlerpaige profile image
      Author

      puzzlerpaige 6 years ago

      @anonymous: Becky,

      Right under the ingredients - 325 degrees. Looks like I'm a couple of hours late so I hope everything turned out OK. I've just had my own first few hot flashes of my entire life, so I know what that term means now. I truly hope it all turned out OK.

    • profile image

      anonymous 6 years ago

      OMG! I got all my ingredients together, readied my pan correctly, sifted the flour, and got ready to turn on the oven & guess what!!!! The above recipe does NOT include the oven temperature. I am having the mother of all hot flashes. I am doing this for a holiday cookout and am NOT pleased!!!!

    • profile image

      Chardoo 6 years ago

      Fabulous cakes. I love chocolate.

    • profile image

      anonymous 6 years ago

      love your recipes

    • profile image

      NYThroughTheLens 6 years ago

      Oh my... I need to try this. Awesome lens and idea.

    • mattseefood lm profile image

      mattseefood lm 6 years ago

      Yummy indeed! Keep making yummy lenses pleaaase!

    • clouda9 lm profile image

      clouda9 lm 6 years ago

      "Lucky Leprechaun Blessing" :* and featured on http://www.squidoo.com/my-angel-wings

    • puzzlerpaige profile image
      Author

      puzzlerpaige 6 years ago

      @anonymous: I just emailed it. Enjoy!

    • profile image

      anonymous 6 years ago

      Please email me your Cream Cheese Pound Cake Recipe! Thank you! lkeener27@yahoo.com

    • LouisaDembul profile image

      LouisaDembul 6 years ago

      This looks fantastic! I am a great fan of chocolate cakes, will try this out.

    • puzzlerpaige profile image
      Author

      puzzlerpaige 6 years ago

      @anonymous: Hi Kim,

      Check your email :-).

    • profile image

      anonymous 6 years ago

      Please email me the recipe for the cream cheese pound cake. Thanks! KMobley08@yahoo.com.

    • debnet profile image

      Debbie 6 years ago from England

      Oh yummy yummy! The chocolate pound cake looks fantastic! I was going to ask the weight of a stick of butter, but I see you've converted it to cup weight in the icing recipe - Thank you! Being in the UK, we tend to use ounces or the metric equivilant so sticks are beyond me LOL! I did get some cups on my last Florida visit though. Thanks for the recipe and the good wishes you left for me :)

    • puzzlerpaige profile image
      Author

      puzzlerpaige 6 years ago

      @anonymous: f porter (and for anyone else),

      What I can do is scan in my old copy and email it to you (as a scan). I'm going to do that right now. When I have time (in the next day or two) I'll retype it word for word and have it available to send as a regular email.

      I have looked and looked and looked for Mr. Eddy McGee online so I could ask his personal permission and I can't find him.

      Be looking for my email.

    • profile image

      anonymous 6 years ago

      please send me a link to the Mcgee mailman lb cake thanks cabinetlady@aol.como

    • puzzlerpaige profile image
      Author

      puzzlerpaige 6 years ago

      @anonymous: Thanks Elizabeth!

    • profile image

      anonymous 6 years ago

      I made this for my daughters doll cake! It was awesome. The first cake I made fell apart with the weight of the fondant I used on top. So my plan B was a pound cake and this did not disappoint!!!

    • Susan300 profile image

      Susan300 6 years ago

      Your cakes look DELICIOUS!! And those pans are sooo neat! It's time to update *my* wishlist! :)

    • spider-girl profile image

      spider-girl 6 years ago

      Simply awesome lens, and I love the pans you use for your cakes :)

    • Anahid LM profile image

      Anahid LM 6 years ago

      Hi what tasty cake it looks delicious. Great picture with your husband and the cakes. I will have to try the recipe. Thanks Anna

    • danny79 profile image

      danny79 6 years ago

      Looking gooood

      I would drop the margarine, and switch to butter or cooking oil,

      The margarine is terrible for your health,

      You are more than welcomed to drop a recipe in my gourmet chocolate lens

      People were asking

      Thanks for a nice lens

      :)

    • puzzlerpaige profile image
      Author

      puzzlerpaige 6 years ago

      @anonymous: Hi again Megan,

      You got me thinking about this recipe and train of thought led me to try cupcakes with it. Since it's getting close to Valentine's Day and I was working on M&M designs, I combined the ideas. I added a link and some notes above.

      Thanks for sending me the trifle recipe - I haven't made one in years! Let me know how the loaf pans turn out if you get a minute.

    • profile image

      anonymous 6 years ago

      Am hoping that I can use your delicious-sounding recipe but bake the cakes in loaf pans. I'm trying to make a chocolate trifle. Do you think it will work?? You can let me know at megancoleman@yahoo.com Thank you!!

    • profile image

      anonymous 6 years ago

      Awesome,mouth watering lens! This cake looks so delicious! Blessed by a Squidoo Angel on 12/31/2010. Have a great day and a happy new year!

    • rgasperson lm profile image

      Robert T Gasperson 6 years ago from South Carolina

      mmmm. Can I have a slice?

    • profile image

      anonymous 6 years ago

      wow you won a lot of ribbons, your cakes must really taste good. great lens.

    • profile image

      doubleside lm 6 years ago

      Great content and you should try recipe module for your lens.

    • puzzlerpaige profile image
      Author

      puzzlerpaige 6 years ago

      @anonymous: Great story Dee. I remember a similar "Don't jump!" scenario when I was little. When you're a kid, jumping is just too tempting! For this recipe, I'd be satisfied to slice the top off the cake (crust and gooey spots) and have that as my "slice." Don't think the rest of the family would appreciate it though. Thanks for your comment and for stopping by.

    • profile image

      anonymous 6 years ago

      My mother, now deceased, used to make this cake. Myself and siblings called it "Flop Cake", because we would jump up and down in the kitchen to create more "sad spots".

      Mom would run us out of the kitchen shouting, "Don't do that! You'll make the cake flop."

      Hence, it was dubbed "Flop Cake". I've been hunting this recipe because I lost it when my house burned down. So thankful that I found it here! (I don't run my kids out of the kitchen :o) The more gooey places the better!

    • slackira profile image

      slackira 6 years ago

      Great recipe. The cake looks tempting. Good job.

    • hotbrain profile image

      hotbrain 6 years ago from Tacoma, WA

      Congratulations on another excellent lens! Angel blessed :)

    • Linda Pogue profile image

      Linda Pogue 6 years ago from Missouri

      Dusting the pan with cocoa is a great tip! I will have to remember that. I love pound cake, but have never eaten chocolate pound cake. Now, I am debating whether to stay up very late tonight to make this cake....Probably better not. Making cake, or anything else sweet, when I am the only one awake could be hazardous to my waistline. :-) Thanks for a great lens!

    • sorana lm profile image

      sorana lm 6 years ago

      That looks absolutely delicious.

    • ICanCook profile image

      ICanCook 7 years ago

      This looks like a cake to make for Christmas. Thanks for sharing.

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      anonymous 7 years ago

      @puzzlerpaige: thank you puzzlemaker:) that is the tip I used, I love it too! it's such a fun tip! I used the wilton buttercream recipe for the icing and this is the pan I used for the head: https://www.bigtopcupcake.com/?mid=575018. It's basically the same as the wilton one but it comes in 2 pieces and is silicone so I was able to fill just the top and put it in the oven.

    • puzzlerpaige profile image
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      puzzlerpaige 7 years ago

      @anonymous: Edited to fix link:

      Jen, that cake is awesome and I hope others will click over to see Jen's Cat Cake aka Coolest Cat Birthday Cake 45. Did you use the multi-opening tip for the fur? I love that tip! And two more questions: What kind of icing did you use? Did you make your own or use canned etc.? And is this the cake pan you used for the cat head? Now THAT was genius.

      Thank you Jen for checking back in.

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      anonymous 7 years ago

      @puzzlerpaige: Hi puzzlemaker~

      Yes I used 2 round cakes and cut one in 1/2 then set them side by side, used the other round cake for carving out the legs, tail and ears. I used the top of the big top cupcake pan (seen on tv) for the cats head and used caramel apple sticks to hold it in place...it turned out wonderfully:) you can see it here: http://www.coolest-birthday-cakes.com/coolest-cat-...

    • puzzlerpaige profile image
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      puzzlerpaige 7 years ago

      @BziB: Hi BziB,

      I'd love to make one soon. Thanksgiving is coming up so I know I'll make one then :-). A new oven sounds nice!

    • puzzlerpaige profile image
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      puzzlerpaige 7 years ago

      @anonymous: Hi Jen,

      It will bake nicely in round pans. I'm trying to picture in my mind a 3D kitty cake. Would that be using round pans then placing the round cakes together (side by side) to make a kitty shape? Using one circle for the body and slice the other circle into shapes for the head and ears? Or are you stacking the rounds together then carving out a kitty? I hope it all turns out perfectly!

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      anonymous 7 years ago

      @anonymous: Hi Jessica, would lobve to know how well did the cake performed during carving. Do you have pics of your dragon?

    • profile image

      BziB 7 years ago

      Your lenses are all so amazing. I'm going to inaugurate my "brand new in December 2010" oven with your Chocolate Pound Cake. If you make one before then, please eat a large piece for me :D

    • profile image

      anonymous 7 years ago

      This sounds fabulous! I'm making a 3D kitty cake for my daughter and also need a firm cake so I think I'm going to try this...assuming it's ok if I bake it in round cake pans:o

    • three c86a4 profile image

      three c86a4 7 years ago

      Your cake looks delicious. I love to bake and I love chocolate:)

    • howtocurecancer profile image

      howtocurecancer 7 years ago

      I like your recipe and I'll try nextweek when my aunts will visit me.

    • jolielaide75 profile image

      jolielaide75 7 years ago

      I love to bake and I've been looking for a choco poundcake recipe for a long time. I am definitely going to try this one. Thanks!

    • puzzlerpaige profile image
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      puzzlerpaige 7 years ago

      @anonymous: Hi Jessica,

      Yes this cake has a firm texture versus (for example) a box cake mix that "gives" when you touch it. When we cut slices, the edges stay sharp so I hope that works for your dragon cake. I googled "dragon cake" images and saw some AMAZING cakes! Really cute ones and really extravagant ones.

      About the amount of batter...I've never been asked that question. So what I did was got out the pan I used for the cake in this article and, referencing the photo under the recipe, filled it using water to the same level as the batter and it came to 8 cups.

      You see in that photo the batter doesn't fill the pan all the way to the top - but when it bakes it expands out of the top of the pan.

      Just curious, are you using a shaped pan or are you **gasp** carving the shape out of the solid cake?

      I hope this cake works great for you.

    • profile image

      anonymous 7 years ago

      I am making a 3D dragon cake for my son and need a firm texture cake, would the chocolate pound cake be a good choice and also I will need about 8 cups of batter. How many batters should I make?

    • profile image

      anonymous 7 years ago

      thank you so much :-)

      Indeed, none of the recipes one can find is identical and, you know, one little thing like the cup of water into the oven can make the big difference!!!!!

    • profile image

      anonymous 7 years ago

      Your recipes sound great and they certainly look fabulous molded with those fancy pans.

    • puzzlerpaige profile image
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      puzzlerpaige 7 years ago

      @puzzlerpaige: OK, well for some reason the link above didn't work. This should be the correct link: Cream Cheese Pound Cake Recipe

      Sorry for the confusion.

    • puzzlerpaige profile image
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      puzzlerpaige 7 years ago

      @anonymous: Hi Patricia,

      Thank you for letting me know about the link. That website must have removed it for some unknown reason. I scoured the Southern Living website and they have an (almost) identical recipe here. The only slight differences are these:

      1) The recipe at this link calls for 1 teaspoon vanilla, Eddy McGee's calls for 1.5 tsps vanilla.

      2) The recipe at the link states to bake for "1 hr. 40 min." and Eddy McGee's calls for 1 hr. 30 min.

      3) As part of Eddy's recipe he states, "Fill a 2-cup ovenproof measuring cup with water, place in oven with tube pan."

      Just slight differences, but I wanted to mention them.

      Interesting note: I've looked at numerous recipes online and can find none identical to his. I'm going to email Southern Living as ask permission to reprint it here. Since the recipe was printed 15 years ago, it's not online anywhere else including their website etc. maybe, just maybe they will let me.

      I'll post here when I hear back from them.

    • profile image

      anonymous 7 years ago

      Hi Deb, your recipe is wonderful, we should not only thank you but your lovely mother as well. Wanted to try the Cream Cheese Pound Cake, but the link is no longer valid :-( by any chance you have the recipe in hardcopy and willing to email?

    • jodijoyous profile image

      jodijoyous 7 years ago from New York

      Sounds delicious.. I would definitely go with the all-butter versions. And the pans are beautiful too!

    • puzzlerpaige profile image
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      puzzlerpaige 7 years ago

      @anonymous: I'm so glad to hear it Deb - especially that it was moist. I was interested to read your comments about the final product. Thanks again for your help with specifying the type of cocoa.

    • profile image

      anonymous 7 years ago

      @anonymous: As promised, I made the cake and it is a big success!! Thank you for the great recipe...it is very moist and delicious. I will definitely make this again and again.

    • puzzlerpaige profile image
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      puzzlerpaige 7 years ago

      @anonymous: Thanks for your comment Nicole. That overflow sounds excellent. I love the crusty edges on pounds cakes. A stand up teddy bear cake sounds really neat. I don't think I've ever seen one. Happy B-day to your little one!

    • profile image

      anonymous 7 years ago

      Greetings from Australia. Just wanted to say thank you so much for sharing this great recipe! I tried it out today for my baby's first birthday cake (a stand-up teddy bear cake), and the cake turned out great. We sampled the overflow from the tin and it is sooooo yummy. Looking forward to eating it once it is iced for the big day.

    • profile image

      anonymous 7 years ago

      @puzzlerpaige: Thank you! I'm planning to make this later today and will post a comment to let you know how it turns out....I'm sure it will be great!

    • puzzlerpaige profile image
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      puzzlerpaige 7 years ago

      @anonymous: Hi Deb,

      Thank you VERY much for asking this question. I edited the recipe to show "unsweetened". I didn't realize how confusing that may have been since I mentioned the sweetened cocoa later in the article. So, yes indeed, the recipe calls for unsweetened cocoa.

      Not to confuse the issue, one time a long time ago, I experimented with the sweetened cocoa and reduced the sugar but I don't remember how I did it exactly. And now I just go with the original version.

      I've never gotten a comment about the cake having a bitter after-taste. The only other concerns I've had about the recipe is that it may be a tad bit dry - just a tad. But it doesn't affect the flavor. I think the little bit of dryness may be from the cocoa.

      I hope you enjoy it and thanks again!

    • profile image

      anonymous 7 years ago

      Thank you for this recipe! I was searching for a scratch recipe and this is the best I've come across. One question though....you mentioned using sweetened cocoa to dust the pans. Do you also use sweetened cocoa in the cake recipe? I tried a version on the web using unsweetened cocoa and it had a bitter aftertaste.

    • triathlontraini1 profile image

      triathlontraini1 7 years ago

      Tasty!! And congrats the blue ribbons!

    • KimGiancaterino profile image

      KimGiancaterino 7 years ago

      I enjoyed reading your story. Congratulations on your awards. I'm hungry now!