Divine Chocolate Pound Cake

I found this recipe on the inside of a Nordic Ware bunt pan that was on sale after Christmas. My brother in law, Eran, was visiting for a couple days so I decided to make this for dessert one night. I have to warn you that it is in no way, shape or from low calorie so if you made a resolution to watch your diet this year then you may want to leave the page now. One look at this cake and I know you will want to make it!

Ingredietns:

3 cups of sugar (yes that does say cups)
1 cup butter, softened
3 eggs
1 3/4 cups milk or half and half
1 tsp vanilla
3 cups of flour
1 cup cocoa powder (dark cocoa powder works good too)
3 tsp baking powder
1 tsp salt


Preheat your oven to 325. Grease and flour your pan. The flouring of a pan is especially important if you use a fancy bunt pan with lots of grooves. It helps the cake to release much better without tearing. To do this, first grease your pan with cooking spray, lard, shortening, whatever you use. Then take 2 tbs of flour and sprinkle it around the pan. Take the pan in your hands and rotate it in all directions, tapping the outside as you go to move excess flour. Once the whole pan is coated, turn it upside down and tap it again to remove any flour that is left.
In a large mixing bowl, mix sugar and butter until light and fluffy. Add eggs, one at a time, then add in the milk and vanilla; mixing well.
Mix in the remaining ingredients, making sure that it all gets incorporated.
Spoon into prepared pan, only filling about 3/4 full.
Bake for 90 to 95 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool for 10 minutes before inverting onto wire wrack to finish cooking.
Sprinkle with a little powdered sugar if you desire and serve with ice cream.

H A P P Y  C O O K I N G !!