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Family Secret Chocolate Pound Cake

This cake has been a longtime family favorite—I've been making it for 25 years.
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    16-20 servings


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 2-3/4 cups sugar
  • 5 large eggs
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup baking cocoa
  • Whipped cream, optional


  • In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla. Sift together dry ingredients; add gradually to creamed mixture, blending just until well mixed. Pour into a well-greased fluted tube pan. Bake at 350° for about 1 hour (toothpick will not come out clean when testing). Let stand 2-3 minutes before inverting onto a cake plate. Serve warm or cold with whipped cream if desired. Refrigerate leftovers.

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