In a mixing bowl beat cream until stiff; beat in eggs and vanilla. Sift remaining ingredients together into cream mixture; stir to blend thoroughly. Pour batter into a buttered and sugar dusted 9 x 5 x 16 loaf pan. Bake in moderate over 350 degrees for 55 minutes until cake just begins to pull away from the edge of the pan
Cool in pan 10 minutes. Then turn out on rack to cool. Or slice and serve warm. (To keep cake fresh, and moist for as long as a week, cool thoroughly, then wrap airtight.
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