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Chocolate Pound Cake

Enjoy this yummy chocolate pound cake baked to perfection - ideal dessert for a bunch.

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  • prep time 20 min
  • total time 4 hr 10 min
  • ingredients 16
  • servings 16
 

Ingredients

Cake

3
cups all-purpose flour
1/4
cup unsweetened baking cocoa
1/2
teaspoon baking powder
1/2
teaspoon salt
3
cups granulated sugar
1
cup butter or margarine, softened
1/2
cup shortening
1
teaspoon vanilla
5
eggs
1
cup milk

Glaze

2
tablespoons unsweetened baking cocoa
1
tablespoon water
1
tablespoon light corn syrup
2
tablespoons butter or margarine
1/4
teaspoon vanilla
1/2
cup powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour. In medium bowl, mix flour, 1/4 cup cocoa, the baking powder and salt.
  • 2 In large bowl, beat granulated sugar, 1 cup butter, the shortening and 1 teaspoon vanilla with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add eggs, one at a time, beating well and scraping bowl after each addition. Alternately add flour mixture and milk to sugar mixture, beginning and ending with flour mixture, beating and scraping after each addition. Pour batter evenly into pan.
  • 3 Bake 1 hour 10 minutes to 1 hour 25 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Cool completely, about 2 hours.
  • 4 In 1-quart saucepan, mix 2 tablespoons cocoa, the water, corn syrup and 2 tablespoons butter. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat. Beat in 1/4 teaspoon vanilla and the powdered sugar with spoon until smooth. Spread glaze over top of cooled cake, allowing some to run down sides.
  • 1 Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour. In medium bowl, mix flour, 1/4 cup cocoa, the baking powder and salt.
  • 2 In large bowl, beat granulated sugar, 1 cup butter, the shortening and 1 teaspoon vanilla with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add eggs, one at a time, beating well and scraping bowl after each addition. Alternately add flour mixture and milk to sugar mixture, beginning and ending with flour mixture, beating and scraping after each addition. Pour batter evenly into pan.
  • 3 Bake 1 hour 10 minutes to 1 hour 25 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Cool completely, about 2 hours.
  • 4 In 1-quart saucepan, mix 2 tablespoons cocoa, the water, corn syrup and 2 tablespoons butter. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat. Beat in 1/4 teaspoon vanilla and the powdered sugar with spoon until smooth. Spread glaze over top of cooled cake, allowing some to run down sides.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
9g,
9%
Trans Fat
2g
2%
),
Cholesterol
100mg
100%;
Sodium
200mg
200%;
Total Carbohydrate
62g
62%
(Dietary Fiber
1g
1%
  Sugars
43g
43%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.