Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cocoa
- 1 cup (2 sticks) butter, softened
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 eggs
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
Directions
Special equipment: 10-inch bundt pan
Preheat oven to 325 degrees F.
Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition.
Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour and 45 minutes or until cake is done.
Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.
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By bubblez1281
on October 05, 2012
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I literally just made this. I loved it. It was moist, I did add a couple more tablespoons of cocoa, but other than that delicious.
By lilun
on May 15, 2012
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I added 3 more Tab. of cocoa, per the suggestions of adding more in the reviews. I cooked mine for 1 hour and 5 min. Turned out great! It was moist. I make a boiled fudge frosting to ice it with.**** Make sure you use a 10 inch, (not 10 cup bundt pan. Mine rose about 1/2 inch over the top of the pan.
By wshayes
on October 14, 2011
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Ok, before I made this I read all reviews and took them into consideration. Here is what I did to make it the best pound cake I've ever made. I used cake flour instead of the all purpose flour. I used Soy Milk Vanilla instead of buttermilk (because I was out. I beat each egg in throughly, and then slowly added the dry ingredients and milk. Since my Mother told me years ago that pound cake needed to be started in a cold over I did not preheat the oven. I cooked it at 325 degrees for one (1 hour then lowered the temp to 300 for 30 minutes. When I took it out of the oven and cooled for 5 minutes and then took out of the pan and placed on my cake plate and covered it immediately inserting a knife under the cover and let it cool completely. This was a great cake and I definately will be making it again and again.
Read all 48 reviews