The recipe instructions mention milk, but there's no milk listed in the ingredients. I had to look at other pound cake recipes and 'guesstimate' the amount to use (3/4 cup), which apparently was wrong since it took almost twice as long to bake. Really surprised no one else mentioned this.

If you are looking for a good, easy pound cake recipe that will please the crowds (or just a hubs and toddler) look no further. This is FREAKING FANTASTIC. It filled my angel food cake pan to the top after baking. It is dense and moist. I was going to glaze it but my hubs cut into it before I had a chance to do that and it doesn't need glaze. I will definitely be making this again. I used the 5tbl of cocoa (since I looove chocolate)

My parents are on a strict diet. I used this recipe and substituted splenda, half whole wheat flour and skim milk. I don't care for splenda and sprinkled chocolate chips over the top. The cake is very moist and the texture is fantastic. I think next time, I'll cut the splenda by half and use half real sugar. It's a very good recipe, but I am somewhat limited in my ingredients.

I have to concur with the other viewers..this has to be the BEST CHOCOLATE POUND CAKE EVER! I have and will continue to use it over and over again.

This is a wonderful recipe! People are very complimentary of it. I am back at the website today to print it out and give it to someone who is wanting my recipe. It needs no icing. One of the prettiest ways I have served it is by slicing a piece, putting vanilla ice cream on top, drizzle chocolate syrup over it and top with a fresh strawberry (or cherry). Another hint: I like to buy ice cream in a box, open it from the end and slice about 1/2"" slice across. I then half that and it makes a beautiful layer to go on top of the chocolate pound cake, as just described. Enjoy!!!

I've always made a pretty good chocolate pound cake, but couldn't find the recipe that I always use. I made this one and it was the moistest cake I've ever made! I did subsitute and use egg beaters, skim milk, and light margarine/butter, to make it a little healthier, but it didn't affect the cake at all. It was great and I will definitely make it again!

I used to make these on occasion. I had a recipe that was passed down from my Great Grandmother. I had misplaced that recipe, but when I found this one it rang my bell. This is the exact same recipe she used 75 years ago. Classic and if done by the directions, very delicious!!!!