Hello, 

To be honest, I'm not much of a baker. However, my grandfather recently passed away and I wanted to make his chocolate pound cake that he always made when I was growing up. I followed the recipe exactly but the cake came out dry and when I flipped the pan about a third stayed stuck in the pan. 

The flavor tasted correct. The problem was the consistency/dryness. My grandfather baked this cake in TX and I live in CO so I think the problem might be high altitude related, but I'm not sure what adjustments to make for that.

I appreciate any tips or advice.

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Chocolate Pound Cake

1/2 pound (2 sticks) butter or margarine
1 cup shortening
3 cups granulated sugar
5 eggs
3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons cocoa
1 cup milk
1 teaspoon vanilla

- Grease and flour bottom of 10" tube pan
- Cream together butter, shortening, and sugar
- Add eggs, one at a time, beating after each
- Sift together flour, salt, baking powder, and cocoa
- Add flour mixture to creamed mixture, alternately with milk and vanilla, beating after each addition
- Pour into tube pan; bake at 325 degrees for 1 hour and 30 to 40 minutes or until done
- Cool in pan for 5 minutes
- Turn out and cool on rack

I have baked at high elevations using the *original* WASC recipe & found the need to add almost double the liquid & if I remember right longer bake time at 325 degrees F   Hope that helps 

Oh & Be sure to grease & flour the pan well   Let the pan/cake cool about 10 minuets after it comes out of the oven before turning out from the pan 

Bump