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Beat butter and shortening, then add sugar and mix well. Add eggs, one at a time, beating well after each addition; beat in vanilla and Monin Dark Chocolate Sauce.
Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.
Bake chocolate pound cake in a greased 10-inch tube pan at 325° for 80 - 90 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger.
Serve with a dusting of powdered sugar and fresh raspberries if desired.