Chowhounds are baking up Candy’s chocolate pound cake, and giving rave reviews. It’s fudgy and not overly sweet, and stays moist for several days—a good thing, because a small slice is all you need; the cake will serve 12 to 15.

Candy’s Chocolate Pound Cake

2 cups all-purpose flour
1 cup cocoa powder
2 tablespoons instant espresso powder
1 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk
1/4 cup water
3 sticks (3/4 pound) unsalted butter
3 cups sugar
5 eggs
2 teaspoons vanilla

Preheat oven to 325°F. Sift the dry ingredients together, then stir well and set aside; combine the buttermilk and water and set aside. Beat butter with an electric mixer until light and fluffy. Gradually add sugar and beat for 5 minutes. Beat in eggs one at a time, then vanilla. Add dry ingredients, alternating with buttermilk mixture, mixing well and making sure no streaks remain. Pour batter into a 10-inch tube or Bundt pan and bake for 1 hour 20 minutes. Sift powdered sugar over cooled cake for a pretty effect.

Board Links: Candy’s Chocolate Pound Cake—REVIEW
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