Chocolate Pound Cake II

This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.

Chocolate Pound Cake II


  • 1 cup butter
  • 1/2 cup shortening
  • 3 cups white sugar
  • 5 egg whites
  • 5 egg yolks
  • 4 tablespoons unsweetened cocoa powder
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

2 Sift together flour, cocoa and salt. Set aside.

3 Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.

4 Add flour mixture alternately with milk. Add vanilla.

5 In a separate bowl, beat egg whites until stiff. Fold into cake batter.

6 Pour into a greased and floured tube pan. Sprinkle nuts on top.

7 Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

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