Chocolate Syrup Pound Cake

This delicious chocolate cake recipe came from a news story I did as a reporter for The Star. A couple in Shelby turned their grandmother Nell’s old home into Nell’s Farm House, a place for quiet, country lodging near Shelby and Gardner-Webb University. Included in your stay is access to some of Nell’s amazingly unique recipes, like this Chocolate Syrup Pound Cake.

I was very excited to make it, mainly because of the unique ingredient of chocolate syrup, as opposed to using the more traditional ingredient: cocoa. I wanted to see how it changed the flavor and texture. So how was it? The flavor is delicious, and the texture, dense. It is a pound cake after all. But let me tell you this – its chocolate-y taste does not need icing.

Ingredients

2 sticks butter

1/2 cup Crisco

3 cups sugar

3 large eggs

3 cups all purpose flour

1/2 tsp. baking powder

Dash of salt

1 cup milk

1 tsp. vanilla

1 lb. can chocolate syrup

Directions

1. Cream the butter, Crisco and sugar. Beat well.

2. Add eggs, one at a time.

3. Add chocolate syrup and vanilla.

Choc syrup pound cake 1

4. Combine flour, baking powder and salt in a separate bowl.

5. Mix the dry mixture into the chocolate mixture, alternating with adding the milk.

6. Pour into a buttered and floured Bundt cake pan.

Choc syrup pound cake 3

7. Start in a cold oven. Bake at 325 for 1 1/2 hours. Do not open the door for one hour.

Choc syrup pound cake 4

Molly’s take: I love the different taste you get using chocolate syrup in this cake. It makes it a little richer and more chocolate-y than if you had used cocoa. I also love that, unlike most pound cake recipes, this one truly is delicious enough not to need icing or frosting. Definitely one I’ll try again! Maybe with a tall glass of milk…

Matthew’s take: A thick slice of this cake and a glass of milk is the perfect pairing for a delicious dessert or snack. I believe the chocolate syrup makes the cake more moist than cocoa does, and I think that moisture helped keep the cake from getting dry after a few days. But we also didn’t have to worry about the cake getting dry because it was so good that it didn’t sit around for long. If you want a solid cake that stands alone, try this recipe.

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