Andrea’s Chocolate Pound Cake
Today is a very special day, my Dad’s birthday!!! So we are deviating from the festive food with this chocolate pound cake in honor of my sweet father. After discovering that I had “found” this recipe earlier this year when I stole my mom’s old recipe box (sorry, mom), my dad requested this for his birthday cake. This recipe is evidently legendary, despite the fact that I literally never had it growing up. However, my dad is not really a dessert baker and my mom doesn’t really like to go within 100 feet of a kitchen (lol love you, mom) so that is actually not too surprising. Anyways, this cake is actually REALLY good. I have no idea who Andrea is, but this lady knows her stuff! It has SIX melted Hershey chocolate bars in it, so it is super chocolaty and rich. It also stays super moist, even if you over bake it (which I did a little bit, oops, sorry Dad). If you are looking for a good pound cake recipe, this is it! Happy birthday, Dad! I hope this chocolate pound cake is as good as you remember!!
Andrea’s Chocolate Pound Cake
Ingredients
- 1 cup butter soft
- 1½ cup sugar
- 6 1.5 oz Hershey chocolate bars
- 2½ cups flour
- 1 tsp salt
- ¼ tsp baking soda
- 1 cup buttermilk
- 2 tbsp vanilla
- ¾ cup corn syrup
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 325°F
- Melt candy bars in double boiler
- Cream butter and sugar
- Add eggs, one at a time
- Add melted candy bars
- Combine flour, baking soda and salt
- Add flour and buttermilk, alternately to mixture (begin and end with flour)
- Add pecans, corn syrup and vanilla
- Grease and flour a 10 inch bundt pan
- Pour batter into bundt pan then bake for 1 hour 10-15 minutes
- Cool in pan for 10-15 minutes then remove
- Cover with dish towel or bundt cake cover to keep moist
