Chocolate Pound Cake - The BEST Ever!
This chocolate pound cake compares to none other! This recipe was originally submitted by Mrs. Pam Tarlton and Mrs. Louise Watson in the Our Country Kitchen Favorites Cookbook from Deep Creek Baptist Church in 1983.
Pam happened to be a second mother to me growing up because her daughter, Jennifer, and I were besties and we spent countless hours together from the time we were in preschool until we graduated from high school.
Pam is also an excellent cook and anything coming out of her kitchen is the best of the best!
This cake holds a special place in my heart because:
It is has a rich chocolaty flavor, it is moist and decadent!
It traveled with us on EVERY single beach trip we went on together during our summers growing up!
It was a part of most celebrations throughout our lives! To say we loved this cake is an understatement.
Still today, when there is a social gathering, shower, birthday or other celebration around here, this cake is part of the menu!
I am officially a chocolate pound cake snob because of this cake! It is the one and only chocolate pound cake I make. You will likely never find another chocolate pound cake recipe on this blog. I don't even bother trying other recipes. Why? Because it is super moist, it develops a rich brownie-like crust on the top during the baking process, it has never failed or flopped on me in all these years AND this cake gets better over time! While other cakes dry out over a few days, this one just keeps getting more and more moist. It is the weirdest thing, but my guess is it has something to do with the chocolate syrup and margarine.
Now, let's talk about the syrup. Back in the day when this recipe was first submitted to this cookbook, chocolate syrup came in a can. You could buy small cans or large cans. For some reason, these are difficult to find in my neck of the woods now, so I have been using the chocolate syrup that is in the squeeze bottles. Because I cannot recollect how many ounces were in the cans, I have decided to stick with about 16 ounces of syrup. This means you will use a little over half of the 24 oz squeeze bottle. I sure hope this makes sense! If you are lucky enough to find the cans, then use the large can for this recipe. I am providing the recipe in its original form. I use Hershey's syrup, but there are other brands that may work just as well....I have never tried them, however!
Also, it is very important to make sure your tube pan is greased and floured well. This is not a time to skimp on that part either. Get your hands dirty and coat the pan with shortening and flour. You will be thankful later when it pops right out without a problem! As for the margarine, you really will have better results if you use a margarine with at least 80% vegetable oil. I ALWAYS, ALWAYS, ALWAYS use Land O Lakes margarine. I do not recommend substituting butter here. The margarine is part of the reason this cake comes out so moist.
I cannot wait for you to try this cake! I think you will absolutely love it!
2 sticks margarine (I use Land O Lakes)
2/3 cup shortening
3 cups all purpose flour
3 cups sugar
6 medium eggs
1 cup evaporated milk
1 large can Hershey's syrup
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
Preheat oven to 325 degrees.
Prepare the tube pan with shortening and flour and set aside. (Note: a bundt pan will not be large enough to hold all the batter. You will need to use a standard tube cake pan for this recipe.)
Using a mixer, mix the sugar, margarine and shortening until it is creamy.
Add eggs, one at a time.
Sift flour, baking powder and salt.
Add alternately with milk.
Add syrup and vanilla.
Bake for 1 hour and 10 minutes. Use a skewer or toothpick to check the center.
Remove from oven and allow it to rest for five-ten minutes before removing from the pan.
This makes a large cake and does not need frosting.