Chocolate Pound Bundt Cake

  • Yield servings

The only way you can improve on classic pound cake is by making it chocolate.

The standard pound cake has come a long way from its pound-of-this, pound-of-that days. Of its many incarnations, the yummiest is a rare discovery among my grandmother’s recipes. The first time I took it to a party, the cake immediately disappeared. Recipe requests followed. Although I am sure my grandmother used Crisco or a cholesterol- and hydrogenated-fat-laden solid oil, I like to use canola oil in most of my baking. The cake’s texture does not suffer for the substitution. Those concerned about excessive fat can also use low-fat milk.


2 sticks butter
1/2 cup vegetable oil
5 eggs
1/2 teaspoon salt
3 cups sugar
3 cups sifted flour
1/2 cup cocoa
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking powder
1 1/4 cups milk


  1. With a high-speed mixer, cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Sift dry ingredients and add to egg mixture at low speed.
  2. Gradually add milk and then vanilla.
  3. Pour into a lightly greased tube or bundt pan. Bake 90 minutes at 350 degrees. After the cake has cooled, remove it from the pan.
  4. It can be served plain or drizzled with a white or chocolate frosting.

Recipe by Mary A. Mitchell.



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