“What you see before you, my friend, is the result of a lifetime of chocolate.”
~ Katherine Hepburn
I’m not quite sure what she meant by that, but I have never seen Katherine Hepburn look anything shy of stunning. Oh well. Watching The Philadelphia Story the other day gave me incentive to use her quote when I found it. Ahhh, old movies.
Anyway, sometimes you just need chocolate, right? That’s how I was feeling last week. Hence, the chocolate pound cake. I looked over a few recipes, got the gist of how to make pound cake and made this one up on my own. It turned out a bit crumbly on the sides, but still way delicious.
Chocolate pound cake is a great starting point for a dessert. You can add almost anything to it. Ice cream of any kind would be fabulous on top, and fruit wouldn’t hurt anything either. Not one bit.
chocolate pound cake (printable recipe page)
- 1 stick unsalted butter, softened
- 1/2 stick Crisco shortening
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1-1.5 oz. bittersweet chocolate (I used a small 1.2 oz. bar)
- 1/2 cup milk
- 1 tsp vanilla
Cream the butter, shortening and sugar together. Add one egg at a time, beating well after each.
Sift the flour, cocoa, baking powder and salt together. Add to the creamed mixture a small amount at a time alternating with the milk. Add the vanilla.
Melt the chocolate in the microwave. (You can also temper it over a double boiler or in a bowl over simmering water. Just make sure the bowl doesn’t touch the water.) Mix in the melted chocolate.
Pour into a lightly greased loaf pan. Bake at 300-325 for 1 1/2 to 2 hours.