An old family recipe from the kitchen of Mama Peggy, found on a notepad in a box filled with some of her favorite recipes. Mama Peggy’s was renowned for many of the things she cooked, but those who sampled her chocolate pound cake considered themselves blessed! This is the best chocolate pound cake you’ll ever taste.
Mama Peggy’s Chocolate Pound Cake
An old family recipe from the kitchen of Mama Peggy, found on a notepad in a box filled with her favorite recipes.
- 2 sticks butter or margarine
- 3 cups sugar
- 3 cups flour
- ½ tsp baking powder
- 2 tsp vanilla
- ½ cup Crisco
- 5 eggs
- 1 cup sweet milk (that's just means regular milk)
- 6 tbsp cocoa
- 6 tbsp HOT canned milk (about ½ cup)
- 6 tbsp butter or margarine
- 3 cups powdered / confectioner's sugar
- 1 tsp vanilla
- Beat butter and shortening.
- Add sugar and mix well.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.
- Bake in a greased pan at 325° for 1 hour 25 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger.
- Dissolve the cocoa in the hot milk.
- Put the sugar, butter and vanilla into a bowl (do not melt the butter).
- Pour in the cocoa/milk mixture and stir (or use a mixer on low setting) until the butter is melted and the icing is smooth and creamy.
- Spread evenly over the top of the finished cake (but not before cake has cooled completely).
Serving size: 1 slice Calories: 305.8 Fat: 8.8 g Saturated fat: 3.7 g Unsaturated fat: 2.4 g Trans fat: 2.1 g Carbohydrates: 53.8 g Sugar: 40.5 g Sodium: 53.6 mg Fiber: 1.0 g Protein: 3.7 g Cholesterol: 43.5 mg
I have been looking for old school pound cake my great aunt use to have it for us on Christmas but we never knew who made it i hope this is it it looks like it is im gonna try it out thanks sooo much
Help!! I just made this cake and it is identical to my grandmothers pound cake recipe that I have great luck with. The only difference is the addition of cocoa.
The problem I have is in the icing. Mine is runny. If could be poured over the cake as a gonoush but it would never be spreading consistency of a frosting/icing. I noticed a discrepancy in the printed recipe and the picture of the original written recipe – the amount of the cocoa. Written recipe states 6 TEASPOONS of cocoa but the original written recipe calls for 6 TABLESPOONS of cocoa. Could this be my problem? Do you think what I have would actually glaze the cake? Help!!!
Six tablespooons milk is NOT a half cup. It’s 3/8 cup or closer to a third. I bet that’s it.
Making Aunt Peggy’s cake today to take to a dear friend whose lukemia has returned. I’m sure her family will enjoy. I enjoyed rereading Peggy’s web site. Kevin did such a greaat job!!!! Such good memories knowing that it is almost a year since Peggy past. I was iin her hospital room along with a lot of other relatives and friends when she passed on to Glory. Miss you Aunt Peggy!!!!