Welcome, friends, to the second recipe plucked from the obscurity of my messy, messy recipe files. I’d like to begin by telling you that unlike the Rocky Road cake, where I could harbor a guess as to how the recipe came to be in my clutches, today’s recipe for chocolate poundcake? I have absolutely no idea. It’s handwritten, as you can see—and yes, that’s definitely my scrawl—and in classic McPolish style it has very few actual instructions. Your guess is as good as mine as to where I dug this one up.
Seriously, do I have an aversion to instructions that I don’t know about? It’s entirely possible, and something I will have to think about at a later time. Maybe. But today, right now, at this moment, instructions are inconsequential because what’s important is that this chocolate poundcake is delicious. I’m declaring it a winner (Of what I’m not sure. The file pit? My tastebuds? The entire Chicagoland area?), and a repeater recipe for the following reasons:
- It’s stupidly easy to pull together, few directions or no.
- It has a lovely, deep chocolate flavor.
If I had to add a fourth reason it would be because I can make this cake in bundt form, rather than loaf form, and let me tell you something about loaf form that you probably already know:
I DON’T LIKE MAKING LOAF THINGS.
EXCEPT MAYBE MEATLOAF.
(SERIOUSLY, I LOVE MEATLOAF.)
(THE FOOD, NOT THE ENTERTAINER.)
Loaf-type baked goods hardly turn out well for me. They’re either raw in the middle, burned on the top or bottom, and in general are a disaster. And not even a good disaster that I could take and reformat into a delectable treat. Loaf-style baked goods, with the exception of mini-loaves, are just a straight-up shitshow for me, more times than not.
But bundt cakes?
If, for some reason, you’re not into bundts (Why? What could you possibly have against bundt formations? Is it the hole? Do you not like the hole in the middle?) but you like chocolate poundcake, my suggestion to you is to suck it up, buttercup, and make this cake anyway. And then, to save yourself the misery of having to look at a bundt cake (Is it the fluted sides?) or eat a bundt cake (Okay, now you’re just weird) once it’s cooled you can chop it up and turn it into some sort of trifle. Because this cake would make for an amazing trifle layer. Slap gobs of whipped cream in between the layers, perhaps douse the cake with Kahlua or amaretto, maybe toss in some fresh berries, whatever you have on hand or whatever’s in season, you know? Go to town, have some fun, let it all hang out if you really can’t stand a bundt cake. Or even if you are a fan of the bundt cake, this trifle idea might still have legs.
I really don’t think you can go wrong either way.