I love pound cake. My granddaddy used to make the best pound cake. Sigh. I haven’t been able to master his recipe yet, but that hasn’t stopped me from trying. His wasn’t a chocolate pound cake though, so this Chocolate Pound Cake recipe was a new experience for me. I thought it turned out pretty well. Here’s how it came together:
First, I mixed flour, baking powder, salt, and cocoa powder together. 
I creamed butter, shortening, and sugar together until smooth and then mixed in the eggs.
The recipe called for milk, but I only had skim milk on hand and I didn’t think that would be the best choice for this cake. So instead I used a combination of cream and half and half which I did happen to have in the fridge. I alternately added the dry ingredients and wet ingredients to the butter and sugar before stirring in the vanilla.
Check out my new giant bottle of fancy vanilla that will last me approximately 100 years.
In addition to enjoying this one ourselves, we were happy to share it with some of Phillip’s coworkers. I liked slices of this cake plain, with vanilla frozen yogurt, or with sliced strawberries and whipped cream. It was a fairly simple cake to make and we enjoyed having it around the house that week. Not too rich, versatile, and perfect for a quick evening dessert.
