First, cream together 2 sticks (1 cup) of butter, 1/2 cup of Crisco, and 3 cups of sugar. For our none US resident readers Crisco is a solid vegetable shortening. Crisco is the name brand in the US, and it may be sold under a different name in your country. Cream these three ingredients until fluffy. It will look much paler than originally and will look bigger in volume. It is important to make sure it is light and fluffy in order to have the best end result. If you have a stand mixer, I highly recommend using it, but if not, a hand mixer will work just as well. Next, you will mix in five eggs, one at a time. Make sure each egg is fully incorporated before adding the next.
Not very good at cracking eggs? Crack them, one at a time, in a small bowl so that you can easily pick out any eggs shells that might accidentally find their way in.
In a separate bowl, using a wisk, mix together 3 cups of all purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 4 Tablespoons of cocoa powder. In the picture below I didn’t use the full amount of cocoa. It wasn’t chocolatey enough and you may want to use more than 4 Tablespoons. It’s something you have to play around with and do to taste.
In a measuring cup, measure out 1 cup of milk and add 1 teaspoon of vanilla extract.
Next take about one cup of your dry ingredients (flour/cocoa mixture) and mix it into your butter/sugar mixture. Mix until well incorporated. Next, pour about half of the milk into the batter. Mix until it is well incorporated. Mix in about half of your remaining dry ingredients, until well blended. Add the rest of the milk, and when well blended, add the remaining dry ingredients. It should look like this, but perhaps darker, depending in the amount of cocoa you use.
Pour batter into a bundt pan and place in a cold oven. Do not preheat your oven, in order to prevent your pound cake from collapsing in the center.
Once in the oven, turn the temperature to 325. I don’t usually post cook times because everyone’s oven is different, but this cake will take at least an hour. When finished you will have an amazing chocolatey pound cake that your family and friends will love!
2 stick of butter
1/2 c. Crisco
3 c. Sugar
5 eggs
3 c. Flour
1/2 tsp. salt
1/2 tsp. baking powder
4 Tbs. cocoa
1 c. Milk
1 tsp. vanilla
Cream butter, Crisco, and sugar together until fluffy. Add in eggs one at a time; making sure each egg is fully blended before adding the next. Alternate between dry and wet ingredients in 3 parts, starting and ending with dry. Bake in bundt pan at 325 degrees F, until it is done.
This recipe does take a while to prepare and bake but the pay off is worth it. If you absolutely don’t have time for that, this next recipe may be for you! It takes half of the prep time and over half of the bake time. Click next for a great brownie recipe.
