Chocolate Pound Cake - Master Cookbook Recipe # 211

Name: Chocolate Pound Cake - Master Cookbook Recipe # 211
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 12-16
Cuisine: Southern
Ingredients: 1 cup salted butter, room temperature; 1/2 cup butter-flavored shortening; 2 cups light brown sugar, packed; 1 cup granulated sugar; 5 large eggs, room temperature; 2 tsp vanilla extract; 2-1/2 cups all-purpose flour; 1 tsp baking powder; 3/4 tsp salt; 1/2 cup cocoa powder (Hershey’s recommended); 1/2 cup strong coffee; 1/2 cup heavy cream or evaporated milk; 1/2 cup buttermilk; 1/2 cup chopped pecans (optional); Confectioner's sugar (optional, for dusting)

This Chocolate Pound Cake is a true Southern masterpiece. By using a combination of light brown sugar and granulated sugar, along with a hint of strong coffee and cocoa powder, you get a deep, rich flavor and a beautifully moist, dense crumb. It’s perfect on its own with a simple dust of powdered sugar or taken to the next level with a decadent fudge icing.

This is recipe #211 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr 30 min Total time: 1 hr 50 min

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Ingredients

1 cup salted butter, room temperature
1/2 cup butter-flavored shortening
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs, room temperature
2 tsp vanilla extract
2-1/2 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 cup cocoa powder (Hershey’s recommended)
1/2 cup strong coffee
1/2 cup heavy cream or evaporated milk
1/2 cup buttermilk
1/2 cup chopped pecans (optional)
Confectioner's sugar (optional, for dusting)

Instructions

Creaming: In a large bowl, cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.
Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
Combine Flavorings: Stir in the baking powder, salt, cocoa powder, strong coffee, and heavy cream.
Incorporate Flour: Gradually add the flour and buttermilk to the mixture. Once all the flour is in, continue to mix for 2 minutes to develop the structure of the cake.
Fold & Bake: Fold in the pecans if you are using them. Pour the batter into a greased and floured tube or Bundt pan.
Bake: Bake at 325°F for approximately 1-1/2 hours, or until a tester inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Finish: Once cool, dust with powdered sugar or ice with Master Cookbook Recipe # 417: Favorite Fudge Frosting.

Notes

Tammy's Tip: The addition of strong coffee doesn't make the cake taste like coffee; instead, it intensifies the chocolate flavor, making it taste richer and more complex!