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
- 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.
- Gradually add milk and then vanilla.
- 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.
- It can be served plain or drizzled with a white or chocolate frosting.
Recipe by Mary A. Mitchell.