Rob's dad gave us a Kitchen Aid for our wedding. It came with a cook book which has a great Chocolate Pound Cake recipe in it. I haven't made this since we were first married because I forgot which book the recipe was in. But I'm clearing out my cookbook shelf and found one page in this book that's covered with stains, a sure sign that it contains a good recipe.
3 cups sifted cake flour (i haven't sifted flour in about... 25 years)
3 cups sugar (wow! i'd forgotten how much sugar it calls for!)
1 cup cocoa
3 T baking powder
1 t salt
1 cup butter, softened
1 1/2 cups milk
3 t vanilla
1/4 cup heavy cream
Mix dry ingredients in a bowl. Make a well in the canter and add softened butter, milk and vanilla. Attach bowl and flat beater (on your Kitchen Aid). Turn to Stir Speed for 1 minute or until mixed. Stop and scrape bowl, turn to Speed 6 and beat 5 minutes. Stop and scrape bowl.
Turn to Stir Speed and add eggs, one at a time, beating 15 seconds after each addition. Add cream and beat 15 seconds. Turn to Speed 4 and beat for 15 seconds.
Pour batter into a greased 10-inch tube pan and bake at 325 degrees F for 1 hour 40 minutes or until pick inserted in center comes out clean. Cool cake completely before removing from pan. Do not invert pan.
(I'll add a pic next time I make this.)