The Bag Lady's Favorite Chocolate Pound Cake Paula Deen
Indulge in the rich, velvety decadence of *The Bag Lady's Favorite Chocolate Pound Cake*, a classic Paula Deen recipe that brings Southern charm to your dessert table. This irresistibly moist cake is crafted with a perfect balance of cocoa powder and pure vanilla extract, delivering a deep, chocolatey flavor in every bite. The tender crumb is achieved by carefully alternating milk with a sifted blend of dry ingredients, while the slow baking process at 325°F ensures a perfectly baked cake with a delightful texture. Whether dusted with powdered sugar or served with a dollop of whipped cream or ice cream, this chocolate pound cake is a show-stopping treat for any occasion. Perfect for holidays, gatherings, or an afternoon indulgence, this easy-to-follow recipe will have you baking like a pro in no time! Keywords: chocolate pound cake, Paula Deen, easy dessert recipes, Southern baking, moist chocolate cake recipe.
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Ingredients
- 1 cup unsalted butter
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 0.5 cup cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily once baked.
Step 2
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Step 3
Add the eggs one at a time, beating well after each addition, to ensure they are fully incorporated.
Step 4
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to remove any lumps and ensure even distribution of the dry ingredients.
Step 5
On low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to ensure a tender cake.
Step 6
Stir in the vanilla extract to enhance the flavor of the batter.
Step 7
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Step 10
Once fully cooled, slice and serve. Enjoy as is or with a dusting of powdered sugar or a scoop of ice cream for added indulgence.
Nutrition Facts
| Serving size | (1614.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5016.8 |
| Total Fat 137.8g | 0% |
| Saturated Fat 71.8g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1207.3mg | 0% |
| Sodium 1288.0mg | 0% |
| Total Carbohydrate 915.8g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 613.2g | |
| Protein 83.8g | 0% |
| Vitamin D 307.4IU | 0% |
| Calcium 564.3mg | 0% |
| Iron 27.3mg | 0% |
| Potassium 1730.9mg | 0% |
Source of Calories