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Chocolate Pound Cake

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.