Nana’s Chocolate Pound Cake


  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 5 large eggs
  • 1/2 cup cocoa powder
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325°F. Grease and flour a 10 to 12 cup bundt pan.
  2. Cream the butter, sugar, and shortening together for about 3 minutes.
  3. Add the eggs one at a time and beat well.
  4. Sift the dry ingredients together in a large bowl. Add the dry ingredients alternately with milk, being sure to blend well.
  5. Add vanilla extract; mix well.
  6. Pour into the prepared pan, being cautious not to overfill the pan, and bake for 1 hour and 10 minutes or until a tooth pick inserted in the middle comes out clean.

Newer decorative bundt pans are often smaller than the 10 to 12 cup traditional ones. If you use a smaller pan, be sure not to fill the pan anymore than 2/3 full and place a rimmed-baking sheet under the pan in the oven as a little insurance policy in case of overflow.

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Author:Stacey Little*

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