• 1 cup butter or margarine
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Monin Dark Chocolate Sauce
  • 1/2 cup milk
Glass: Culinary
Glass Size: 16 oz.
Garnish: raspberries
  1. Beat butter and shortening, then add sugar and mix well. Add eggs, one at a time, beating well after each addition; beat in vanilla and Monin Dark Chocolate Sauce.
  2. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.
  3. Bake chocolate pound cake in a greased 10-inch tube pan at 325° for 80 - 90 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger.
  4. Serve with a dusting of powdered sugar and fresh raspberries if desired.