When I first started cooking in Granny’s kitchen one of my favorite cookbooks to use was Cook and Love It – A Collection of Favorite Recipes and Entertaining Ideas Atlanta Georgia. It is a community type cookbook with recipes attributed to the person or persons who submitted them.
Granny was gifted the cookbook when Pap was in Crawford and Long Hospital for his triple-bypass heart surgery. She never used it much, but I loved to flip through it and try different recipes. Once I was married she told me I ought to take it home with me.
Not long after Matt and I were married I tried a chocolate pound cake recipe from the cookbook. We just loved it and I made it all the time until somewhere along the way I quit making it.
I’ve recently started making the cake again and wanted to share it with you.
Chocolate Pound Cake
- 2 sticks butter
- 2 cups sugar
- 4 eggs
- 1.5 cups Hershey’s chocolate syrup (the original recipe called for a 16 ounce can of Hershey’s syrup, but I can no longer find it in my grocery store)
- 2.5 cups cake flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 cup buttermilk
- ½ teaspoon soda
- 1 (8 ounce) Hershey chocolate bar
- a little milk
Cream butter and sugar. Add eggs once at a time. Add chocolate syrup. Add flour (salt added to flour) and buttermilk (soda added to buttermilk) alternately. Last mix in melted Hershey bar (melted with a little milk) and vanilla. Bake in preheated 325 degree oven for about 60 minutes or till done in greased and floured tube pan. The original recipe says one hour and 30 minutes, but it’s never taken that long in my oven.
Mrs. Robert Richardson (Mary Anne)
Anne Wattles Constantine
If you try the pound cake I hope you enjoy it as much as we do. The flavor is great and the texture of the cake is wonderful too—very soft and light.
Last night’s video: The First Big Bean Picking – It Was A Good One!
Tipper
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