Chocolate Pound Cake

Cooking Light
Tip: You can use cooking spray and 1 teaspoon of flour to dust the pan if baking spray isn't available.
18 servings (serving size: 1 slice)


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3/4 cup stick margarine, softened
1 1/2 cups sugar
2 large eggs
2 large egg whites
1 1/2 cups low-fat buttermilk
1 teaspoon baking soda
3 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
Baking spray with flour
1 teaspoon powdered sugar


Preheat oven to 350°.

Cream margarine, and gradually add sugar, beating well at medium speed of a mixer. Add eggs and egg whites, 1 at a time, beating well after each addition.

Combine buttermilk and baking soda; stir well. Set aside. Combine flour, cocoa, baking powder, and salt; stir well. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in vanilla.

Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. Sift powdered sugar over top of cake.

Created date

April 2002

Nutritional Information

Calories 259
Caloriesfromfat 32 %
Fat 9.2 g
Satfat 2.2 g
Monofat 3.7 g
Polyfat 2.5 g
Protein 5.4 g
Carbohydrate 38.4 g
Fiber 0.6 g
Cholesterol 25 mg
Iron 1.8 mg
Sodium 217 mg
Calcium 55 mg