Chocolate Pound Cake #Choctoberfest

It's the best time of year: #Choctoberfest! I think we can all agree on one thing this year... 2020 needs more chocolate.

#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I've teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year's virtual event. Plus, we've pooled our resources to bring you an exciting giveaway you don't want to miss!

Visit my Welcome Post from Monday and make sure you scroll down and enter the giveaway! We're giving you the chance to win your own Kitchen Aid mixer!

Today I'm featuring this perfect, simple, and lovely Chocolate Pound Cake. It was so beautifully CHOCOLATE. Tender cake, unadorned, with a wonderful moistness but lightly crisped exterior. There is nothing I would change - except maybe to throw some chocolate chips in next time for a little extra texture. It was such a great cake, perfect to enjoy with an afternoon cup of tea or coffee, or *ahem* breakfast...! 

Y'all - that picture below melts my ever lovin' heart. Those little marker stained Baby Baker fingers - kiddos and cake, what more can I ask for?!

Chocolate Pound Cake

Ingredients
1 cup butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 large eggs
1/2 cup cocoa powder
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees and generously grease a 10-12 cup bundt pan with baker's spray.
2. Combine the softened butter, vegetable shortening, and sugar in the bowl of a stand mixer and blend on low moving up to high speed until mixture is light and creamy.
3. Blend in eggs, one at a time, scraping down sides as needed between additions and whip again until mixture is fluffy.
4. In a medium bowl combine dry ingredients: cocoa powder, flour, baking powder, and salt. Whisk to combine. 
5. Alternate the dry ingredients with the flour, and blend into the butter mixture on low speed just until combined, add in the vanilla and blend. Scrape down the sides and bottom if needed.
6. Scrape the batter (it should be fairly thick) into the prepared pan, and bake 1 hour to 1 hour 15 minutes, until skewer inserted into the center of the cake comes out clean (or with just moist crumbs).
7. Allow to cool in the pan on a cooling rack about 15-20 minutes before inverting pan and allowing cake to complete cooling on the rack.
8. When cooled (or just slightly warm still), slice and serve.

Recipe adapted from Southern Bite

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