Mile High Chocolate Pound Cake Recipe

Mile High Chocolate Pound Cake recipe

I did add 2 tsp of Vanilla and prepped pan with Crisco and Cocoa powder**


  • 8 eggs
  • 4 sticks of unsalted better
  • 1 cup of cocoa powder
  • 2 teaspoons of baking soda
  • 4 cups of flour
  • 4 cups of sugar
  • 1 cup of milk
  • 1 bar of cream cheese
  • 1 cup of chocolate chips
  • 1 cup of walnuts


  • Note: Let eggs and butter come up to room temperature.
  • 1. Lightly oil and mist a 6-inch bundt or pan with Baker’s Joy.
  • 2. Weigh out sugar and flour.
  • 3. Sieve cocoa powder, flour and baking soda.
  • 4. To a pint-sized In a zip-lock bag, shake in the walnuts and chocolate chips. This guarantees even spread of batter.
  • 4. On slow speed, cream butter and sugar, adding sugar just as needed.
    For a consistent mix, scrape the bowl sides.
  • 5. Beat each egg one minute.
    Keeping the speed low, add the milk.
  • 7. Till everything is blended, gradually add the chocolate chunks and walnuts.
  • 8. Leaving 11/2 inches for rising, pour batter into tube or bundt pan.
    To equally disperse air pockets, shake the pan.
    Put pan in the freezer. When a knife inserted cleanly comes out, bake at 325° for 75 minutes. Okay, a few crumbs.

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