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  Nan’s Chocolate Pound Cake



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3 cups all purpose flour, sifted
4 Tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, softened
1/2 cup Crisco shortening
3 cups sugar
5 eggs, room temperature
1 cup milk, room temperature
1 Tablespoon vanilla


Preheat oven to 325 degrees. Grease and flour a tube pan.
Combine dry ingredients and sift together. Set aside.
Cream butter and shortening. Add sugar and beat until light and fluffy.
Add eggs, one at a time.
Beat until each egg is completely incorporated and the mixture is light and fluffy before adding the next egg.
Stir half the dry mixture into the butter-sugar mixture until almost combined.
Stir in half the milk and mix well. Repeat with remaining dry ingredients and milk.
Scrape sides and bottom of mixing bowl with a spatula.
Add vanilla and beat until completely combined into a smooth batter.
Pour or spoon batter into prepared pan. Lightly smooth the top.
Place in center of preheated oven and bake at least 80-90 minutes.
The center will feel firm to the touch and a toothpick tests clean.
Cool in pan on rack. Run a knife around the edges of the cake to loosen.
Turn out of pan and place crust-side-up on serving platter.

Copyright © 2019 Stefanie Samara Hamblen