Recipe: Double Chocolate Pound Cake

Double Chocolate Pound Cake
From: Great American Recipes

This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator.

1/2 cup butter or margarine, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
4 squares (4 oz.) unsweetened chocolate, melted
4 eggs
2 1/2 cup cake flour
1/2 tsp baking soda
1 cup buttermilk
2 tsp vanilla
1 cup chocolate chips coated in:
2 tbsp all-purpose flour

Fresh sliced strawberries, for garnish

Cream butter with sugars until smooth and well blended. Add chocolate and eggs, one at a time. Beat until fluffy. Mix flour and baking soda. Add to creamed mixture. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.

Turn batter into a well-greased and floured 10-inch tube baking pan. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes out clean. Let cake cool in pan for a couple of minutes. Turn cake out of pan onto a wire rack. Cool completely.

Garnish with fresh sliced strawberries or other berries. Serve with a dollop of whipping cream.