Ada's Chocolate Pound Cake
Amazing cake from my grandmother. She says, "It was given to me by Addy Cofield, who sometimes helped me when we lived out on Hewell Road. She was a wonderful cook and later went to work full time for Drs. Sambo and Helen. I hope it works well for you. I enjoy making it."
Amazing cake from my grandmother. She says, "It was given to me by Addy Cofield, who sometimes helped me when we lived out on Hewell Road. She was a wonderful cook and later went to work full time for Drs. Sambo and Helen. I hope it works well for you. I enjoy making it."
- Carbohydrate 3412.9946 g
- Cholesterol 5293.6 mg
- Fat 337.772365 g
- Fiber 15.6758002446517 g
- Protein 210.95229 g
- Saturated Fat 93.1449125 g
- Serving Size 1 1 Serving (5279g)
- Sodium 2209.488 mg
- Sugar 3397.31879975535 g
- Trans Fat 34.185594 g
- Calories 17173 calories
Step-by-step
- CAKE:
- Sift all dry ingredients together.
- Cream shortening; add eggs, one at a time.
- Add dry ingredients and milk, alternating.
- Bake at 300 degrees for 1 1/2 hours.
- ICING:
- Boil all ingredients (except vanilla) fast for 2 minutes, stirring constantly.
- Remove from heat and add vanilla.
- Beat until creamy.
- Enjoy!
Dense crumb and a velvet-smooth interior define a proper pound cake, achieved entirely through mechanical leavening rather than chemical agents. Trapping air within the fat phase requires beating margarine and shortening until the mixture turns pale and voluminous before adding eggs. Incorporating eggs one at a time prevents the emulsion from breaking, which directly safeguards against a heavy or greasy final crumb. Room temperature eggs, measuring approximately 70 degrees Fahrenheit, integrate much more uniformly than cold ones straight from the refrigerator.
Gluten development must remain strictly controlled when combining flour and liquids to avoid toughness. Alternating dry additions with milk in measured intervals relaxes the protein strands, ensuring the crumb stays tender despite the dense structural load. Sifting the flour and salt beforehand disperses the fine particles evenly, preventing pockets of dry flour or concentrated salinity in the batter. Overmixing at this final stage introduces excessive gluten, transforming a tender pound cake into a rubbery loaf.
Baking at a moderate 300 degrees Fahrenheit allows the interior to set completely before the exterior over-bakes or scorches the cocoa solids. Testing for doneness requires a wooden skewer inserted into the center, which should emerge clean without wet batter clinging to it. Allowing the cake to cool slightly in its pan before inversion preserves its fragile structure while the starches finish setting. Storing the finished cake under a glass dome at room temperature maintains moisture for up to four days without refrigeration.
Pairing this rich chocolate dessert with unsweetened whipped cream or tart fresh berries balances the intense sugar load effectively. Acidity from raspberries cuts through the dense fat content of the chocolate icing, refreshing the palate between bites. Pouring hot brewed black coffee alongside enhances the bitter notes of the cocoa without adding competing sweetness.
