Time: 1 hour 30 min.
Complexity: average
Servings: 12

Buttery and rich, Trisha Yearwood's chocolate-flavored pound cake is a favorite, best served with a cool scoop of vanilla ice cream.

Ingredients:

• 1 cup (230 g) butter, at room temperature, plus extra for greasing the pan
• 3 cups premium wheat flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cocoa
• 1/2 cup vegetable-based margarine
• 3 tbsp. sugar
• 5 large eggs at room temperature
• 1 cup of milk
• 2 tsp vanilla extract
• Vanilla ice cream for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, cocoa, eggs, milk, vanilla extract, vanilla ice cream

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Preparation:

Step 1
• Preheat oven to 180°C (350°F). Grease a 25cm (9in) cake tin with butter.
Step 2
• Sift flour, add baking powder, salt and cocoa. Set aside.
Step 3
• Using an electric mixer, beat 1 cup of butter, margarine, and sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer running, add the flour mixture and milk, adding them alternately, beginning and ending with the flour. Add the vanilla extract.
Step 4
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick; if it comes out clean, the cake is ready. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
Step 5
• Slice the cake and serve with a scoop of vanilla ice cream on top.

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