Recipe: 1st Class Chocolate Pound Cake!

Nan,

I did what you told me to make your sour cream pound cake into a chocolate pound cake tonight! (Gee, I have been making too many pound cakes lately!!!) I used 1 cup of cocoa powder + 2 cup of cake flour and added 4 t. of brandy. And I remained the rest of the ingredients the same way you posted! I found that my theory of using finer sugar doesn't improve the texture of the product. Actually, the best result is what you suggested using "regular white sugar". It is odd, but the finer sugar doesn't in fact giving the cake a even smoother feel... (Maybe it's just me?) It is extremely smooth with regular white sugar and I will keep it that way from now on! There must be a very good reason that you have baking this cake the way it is for 47 years!

I normally make a pretty moist chocolate cake with strawberry jam but your chocolate pound cake is different. I like both. (Mine is lighter in texture and yours is denser.) (How can I simply dump my old recipe for a new love? wink!)

I STRONGLY urge everyone here on TKL to make Nan's pound cake... We are all addicted to it now!!! I can't have chocolate as it gives me migraines (but I pinched a bit!) But the original form just satifies me the same! Chris' friends are coming over for a late night movie later as they have finished their mid-year exam. I bet all the cake will disappear in no time!