My grams made this cake when I was small and it has always been my mom’s favorite cake. Best with fudge icing
Western Pound Cake
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 (4 ounce) bar sweet chocolate, grated
- 1 cup chopped walnuts
- 1 cup butter
- 2 cups white sugar
- 4 eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup milk
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
2 Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.
3 Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.