Chocolate Pound Cake
Just given a new dessert recipe to try! The main ingredient is a chocolate cake. Pretty much any chocolate cake as long as it’s tasty. I’ve posted many of my favorite chocolate cake recipes over the years but wanted to try something new just for fun. Chocolate pound cake seemed the perfect texture for the layered cake dessert recipe (coming soon). So I did a search and came up with Trisha Yearwood’s Chocolate Pound Cake. Since I know Trisha (ha) I just had to try it. I guess I should explain I really don’t know Trisha. I did run into her husband, Garth Brooks, at Reasor’s in Owasso (Oklahoma) back in the day. There was no fuss going on around him and I wouldn’t have noticed but he looks like my middle son (with a cowboy hat). I did a double take! And if you’ve heard the story of Trisha and Garth’s engagement, well, it’s all about Bakersfield, a place I know very well. Back to the cake, I had all the ingredients for her cake recipe and it had nearly a five star rating. A perfect choice for my layered dessert. Until then enjoy Trisha’s pound cake and some of my favorite chocolate cakes too.
Recipe
Preheat oven to 350 degrees F.
Grease and flour a 10-inch tube cake pan.
3 Cups all purpose flour
1/2 Teaspoon salt
1/2 Teaspoon baking powder
*1/2 Cup unsweetened cocoa-Dutch process for best result Not all cocoa’s are equal.
1 Cup butter-room temperature
1/2 Cup vegetable shortening
3 Cups sugar
5 Eggs-room temperature
1 Cup milk
2 Teaspoons vanilla
Measure and whisk together the first four ingredients. Set aside.
Cream together the butter, shortening and sugar until light and fluffy.
Add eggs one at a time to the batter and beat after each.
Add the premixed dry ingredients to the batter alternating with milk. Avoid over mixing.
Mix in the vanilla.
Pour into tube pan and bake on oven middle rack for about 1 hour or until a wooden skewer pierced into the cake comes out clean.
Cool for 30 minutes before removing from pan.
*Cook’s Illustrated tested unsweetened cocoa’s and gives results here of their taste tests. The cocoa you choose will not only affect flavor but color as well.
