Classic Southern Chocolate Pound Cake

By MarieR

Ingredients

• 4 sticks (16-ounces) unsalted butter, softened
• 3 cups sugar
• 5 large eggs
• 3 cups unbleached all-purpose flour
• 1/2 cup (4-ounces) unsweetened natural cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup (4-ounces) strong coffee
• 1 tablespoon vanilla extract

Details

Servings 1

Preparation

Step 1

Recipe courtesy of Sonya Jones, Sweet Auburn Bread Company
Yield: 1 (10-inch) cake or 2 loaves
Preparation: 15 minutes Bake: 1 hour 30 minutes for tube pan, 60 minutes for loaf pans
PREHEAT oven to 325°. Grease and flour
a 10-inch tube pan or 2 (9-x-5-x-2-inch)loaf pans; set aside.
IN A MIXING BOWL, beat butter at medium speed with an electric mixer until creamy. Gradually add
sugar, beating until mixture is light and creamy. Add eggs, one at a time, beating just until yellow disappears.
IN ANOTHER BOWL, combine flour, cocoa, baking powder, and salt; set aside.
IN A SMALL BOWL, combine milk and coffee; set aside.
WITH MIXER RUNNING AT LOW SPEED, add flour mixture to butter mixture, alternating with milk mixture,
beginning and ending with flour mixture. Beat until just blended. Add vanilla, stirring to combine. Pour batter
into prepared pans.
BAKE until a wooden pick inserted in the center of cake comes out clean,
approximately 1 1/2 hours (50 to 60 minutes for loaves).
LET COOL in pan for 10 minutes. Remove from pan and let cool completely on a cooling rack.