Chocolate pound cakes are one of my favorite desserts to make-and eat. Instead of the traditional pound cake baked in a Bundt pan, why not try baking this pound cake batter in cupcake pans, or heart-shaped pans for Valentine’s Day?
Please take note that if you are baking this recipe in smaller sized pans, or heart shaped pans verses a traditional Bundt cake pan, don't fill them more than halfway. I learned the hard way, as I filled a heart shaped pan a little more than halfway with the batter, and it was a disaster, as it overflowed while baking. Lesson learned, and the next heart shaped chocolate cake turned out much better.
I have had some requests for lower fat and lower calorie chocolate treats. While this particular recipe is anything but, I have been working hard at finding some ways to lower the calorie and fat content without sacrificing the chocolate taste. Thus far, my substitution attempts have failed, but I’ll keep trying! I will add the reduced calorie and fat chocolate pound cake recipes to this site once I successfully master the recipes to do so. In the meantime, enjoy this chocolate pound cake in all its glory!
½ pound of butter, melted
½ pound of Crisco
3 1/2 cups of sugar
3 cups of all-purpose flour
½ teaspoon of salt
1 ½ tablespoons vanilla
½ teaspoon of baking powder
½ cup of cocoa
1 small can of sweetened condensed milk
1. Pre-heat the oven to 325 degrees.
2. In a large bowl, combine melted butter and add to the Crisco.
3. Add sugar, vanilla, and sweetened condensed milk, mixing well.
4. Gradually add flour, ½ cup at a time, mixing or stirring well after each addition.
5. Mix in cocoa and stir well.
6. Add eggs, one at a time, and mix until just combined. Over mixing eggs will cause air bubbles and affect overall texture of the pound cake.
7. Pour into greased pans, and bake for 45 minutes. If needed, bake an additional ten minutes.
8. Once the cake is cooled, top with your favorite chocolate frosting and add powdered sugar and sprinkles if desired.