This chocolate pound cake was sampled at at our Prince William County market Jan. 29 and was made with El Ceibo cocoa powder, which is sold at the market.
- 3 cups flour
- ½ lb. butter or 2 sticks
- ½ cup Crisco
- 3 cups sugar
- 5 eggs
- ½ cup cocoa
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
Preheat oven to 325 degrees.
Mix together with a whisk the three cups of flour, cocoa, baking powder and salt. Bring a cup of milk to room temperature and add the vanilla to it. Cream the butter and Crisco together until light and fluffy — about 5 minutes with a stand mixer — and then beat in slowly, one at a time, the 5 eggs. Scrape the bowl at this point and beat at high speed for just 30 seconds. Then add the flour in thirds, alternating with the milk in two parts. Stir lightly with a rubber spatula to make sure all ingredients are well mixed; stir a little more with the spatula if necessary until no white streaks remain.
Gently pour or drop by cupfuls into a greased and floured 9- or 10-cup tube cake pan; level with a flexible spatula.
Bake at 325 degrees for 30 minutes; cover with foil and bake 1 hour longer.
NOTE: I have found that I do not have to add the foil in my oven; if you decide to forego the foil, check the cake every thirty minutes through the closed door of the oven. After the first 30 minutes, a pound cake should not be disturbed until about 5 minutes before it should be done. Then you can test it with a thin wooden skewer. When it comes out clean, the cake is done.
Cool in the pan for about 20 minutes and then turn the cake out on a cooling rack or flat serving plate. I use a thin chocolate icing or ganache for this cake and sometimes coat the top and sides with chopped pecans.