Ingredients Jump to Instructions ↓

  1. 8 milk chocolate bars without nuts (1 1/25 ounces each )

  2. 2 tablespoons water

  3. 1/2 cup butter, softened

  4. 2 cups sugar

  5. 4 eggs

  6. 2 teaspoons vanilla extract

  7. 2-1/2 cups sifted cake flour

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon baking soda

  10. 1 cup buttermilk

  11. 1/2 cup chopped pecans, optional

  12. Confectioners' sugar, optional

Instructions Jump to Ingredients ↑

  1. Chocolate Pound Cake Recipe photo by Taste of Home In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden.

  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired.

  3. Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired. Yield: 12 servings.


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