Leilas Easy Chocolate Pound Cake Recipes

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BASIC CHOCOLATE POUND CAKE

This chocolate pound cake is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it! -Doris Fletcher, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 10



Basic Chocolate Pound Cake image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

Nutrition Facts : Calories 429 calories, Fat 20g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 160mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup baking cocoa
1 cup 2% milk
1 tablespoon vanilla extract
Confectioners' sugar, optional

CHOCOLATE POUND CAKE

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11



Chocolate Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
  • Sift the flour, baking powder, salt and cocoa together. Set aside.
  • With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
  • Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
  • Slice the cake and serve topped with a scoop of vanilla ice cream.

1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
Vanilla ice cream, for serving

LEILA'S EASY CHOCOLATE POUND CAKE

From the "What Can I Bring" cookbook by Anne Byrn, author of "The Cake Mix Doctor." Uses a devil's food cake mix as the base and is then doctored up. Sounds yummy!

Provided by mailbelle

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 8



Leila's Easy Chocolate Pound Cake image

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 10-inch tube pan with vegetable oil spray and dust it with flour. Shake out the excess flour. Set the tube pan aside.
  • Place the cake mix, flour, butter, granulated sugar, chocolate syrup, 1 egg, and 1/2 cup of water in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds.
  • Add the remaining eggs one at a time, beating on low speed until each is incorporated, stopping in between to scrape down the side of the bowl with a rubber spatula.
  • When all of the eggs have been added, increase the mixer speed to medium and beat the batter 1 minute longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Transfer the batter to the prepared tube pan, smoothing the top with a rubber spatula.
  • Bake the cake until the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the tube pan to a wire rack and let the cake cool for about 20 minutes.
  • Run a long, sharp knife around the edges of the cake and invert it onto a wire rack, then invert it again onto another wire rack so that the cake is right side up. Let the cake cool completely, about 20 minutes. Dust the cake with confectioner's sugar or top it with a chocolate glaze.

Nutrition Facts : Calories 385.3, Fat 18.6, SaturatedFat 9, Cholesterol 109.8, Sodium 305.1, Carbohydrate 51.8, Fiber 1.4, Sugar 32.4, Protein 5.5

1 cup all-purpose flour, plus flour for dusting the tube pan
1 (18 1/4 ounce) package plain devil's food cake mix
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 (8 ounce) can Hersheys Chocolate Syrup
6 large eggs
1/2 cup water
2 teaspoons confectioners' sugar, for dusting the cake

EASY CHOCOLATE POUND CAKE

-Cynthia Allen, Buffalo, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 6



Easy Chocolate Pound Cake image

Steps:

  • In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.

Nutrition Facts : Calories 337 calories, Fat 15g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 448mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

1 package devil's food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs
1-1/4 cups water
1/2 cup vegetable oil
3/4 cup vanilla frosting

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