Thursday, August 8, 2019

Classic Chocolate Pound Cake (1963)

  • 2-3/4 cups sifted cake flour
  • 3/4 tspn cream of tartar
  • 1/2 tspn baking soda
  • 1-1/2 tspn salt
  • 1-3/4 cups granulated sugar
  • 1 cup, soft shortening
  • 1 tspn vanilla extract
  • 3 medium eggs, unbeaten
  • 1 egg yolk, unbeaten
  • 3 squares unsweetened chocolate, melted
  • Confectioner's sugar
  • Milk (with butter or lard, sue 2/3 cup milk; with other shortenings, use 1 cup milk minus 2 tbspns)
Start heating oven to 350 degrees. Line with wax paper bottom of a 3-1/2-inch deep 9-inch tube pan.

In a large bowl, sift flour, cream of tartar, soda, salt and sugar. Drop in shortening, then pour in milk and vanilla extract. 

With electric mixer at low to medium speed, beat 2 minutes, scraping bowl and beaters as needed. Add eggs, egg yolk, and melted chocolate. Turn into pan. Bake 1 hour, 10 minutes. Test for doneness, then cool. Just before cutting, spoon confectioner's sugar on top of cake. 

More "Lost" Pound Cake Recipes
Confederate Pound Cake (1883)
Brown Sugar Pound Cake with Rum Butter Glaze (1974)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

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