CHOCOLATE POUND CAKE3 cups sugar 1 1/2 cups butter or margarine, softened 5 eggs 3 cups flour, sifted 4 to 5 tbsp unsweetened cocoa powder 1/2 tsp baking powder 1/4 to 1/2 tsp salt 1 cup milk 1 cup black walnuts (opt.) 1 tbsp vanilla Preheat over to 325 degrees F. Grease a 10-inch tube pan. Cream sugar and butter together. Add eggs, one at a time, beating well after each addition; set aside. Sift flour, cocoa powder, baking powder, and salt together. Add the dry ingredients alternately with the milk to the sugar mixture. Add nuts and vanilla; mix well. Pour into prepared pan. Bake at 325 degrees for about 1 hour and 30 minutes or until cake tests done. To give a moist texture, have a shallow pan of water under the cake while baking. Source: Our Favorite Desserts - Favorites from Home Economics Teachers 1972 EditionI realize the recipe was requested 9 years ago. I found the request today looking for information about this series of cookbooks. Publication dates are 1963, 1972, 1978. I have all three. This is the only edition with this Chocolate Pound Cake recipe. I hope you notice the recipe after all these years.
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