Shaker Chocolate Pound Cake by frick

[BakerAunt]

Shaker Chocolate Pound Cake
Submitted by frick on September 23, 2009 at 8:56 pm

Note: More grated chocolate won't hurt. I put the chunks in the food processor and whirl. This is not a dark chocolate cake; but is notably different from the same old thing. You could take this opportunity to use different chocolates, such as mint chocolate, or Mexican chocolate.

Equipment: bundt cake pan

Bakes at 350 F; 1 hour and 15 minutes

3 cups sifted flour
½ cup cocoa
½ tsp. baking powder
¼ tsp. salt
1 cup butter, softened
½ cup shortening
3 cups sugar
5 eggs
1 ¼ cups milk
2 tbsp. unsweetened chocolate, grated
1 tsp. vanilla

Whipped cream for serving, or ice cream
Powdered sugar for dusting top of cake
Cocoa for dusting top of cake, optional

Butter well and flour pan (or use cocoa or sugar).

Preheat oven to 350 F.

Mix flour, cocoa, baking powder and salt and set aside.

Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and scraping sides of pan.

When all is combined, add flour in three parts alternating with milk, beginning and ending with flour. Mix in grated chocolate and vanilla.

Bake about 1 hour and 15 minutes, turning cake around half way through bake time, or until a toothpick in the center comes out clean.

Cool 10 minutes on rack before removing from pan. Cool completely; then dust with powdered sugar. Serve with slightly sweetened whipped cream. Dusting with cocoa for final presentation is a nice touch.

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