Nothing brings back childhood memories quite like a rich, decadent chocolate pound cake recipe. For me, this cake isn’t just about the taste—it’s about summer breaks, mountain cabins, and teenage freedom. Growing up, my friend Ben and I would escape to Tipton Creek between Tellico Plains, TN, and Murphy, NC, riding motorcycles through the old logging roads, with no care in the world. But the real treat? Ben’s mom would bake us one of her spectacular chocolate pound cakes to take along.
That cake—dense, chocolaty, and unforgettable—was big enough to keep two teenage boys full for a week. It’s been fifty years since I last tasted it, but thanks to Ben’s sister, Lynn, I now have the treasured recipe. This version splits her generous cake into four loaf pans—perfect for sharing (or hoarding if you’re feeling nostalgic).
Ingredients:
To recreate this timeless chocolate pound cake recipe, you’ll need:
For the Cake:
- 2 sticks butter or margarine
- ½ cup shortening
- 3 cups sugar
- 5 large eggs
- 3 cups plain flour
- 1 ½ teaspoons baking powder
- ½ cup cocoa powder
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 tablespoon vanilla extract
For the Chocolate Glaze:
- 2 tablespoons butter
- 2 tablespoons unsweetened cocoa powder
- ¼ cup heavy whipping cream
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Instructions
see continuation on next page
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