For years I made Miss Marie’s Chocolate Pound Cake and loved it. I still do. In fact, even when I make this Chocolate Buttermilk Pound Cake, she is always on my mind. She passed away 12 years go and I miss her.
I remember, many years ago, going into my daughter’s room to have “The Talk’ with her. She was in the 5th grade. I decided it was about time….boy, I dreaded it. This is important. I mustard up as much courage as I could and climbed the stairs to her room.
As I stammered through the first sentence or two, she stopped me abruptly and said, “Oh Mama, Miss Marie has already told us!” “What? Miss Marie told you what???” “She told us all about where babies come from and everything about it!” I didn’t know whether to laugh or cry! I loved it! Miss Marie was like my grandmother. How precious that she told my daughter the facts of life. I wouldn’t have it any other way!
Of course, I had to get to the bottom of just how this happened. It seems my daughter and Miss Marie’s granddaughter were spending the night with her a couple of months prior and something came up about babies, etc. Miss Marie brushed them off and went on to bed. They would have nothing of it and went and piled in the bed with her and insisted to know. She told them. Of course, it was the funniest thing they had ever heard, ever!
I have always thought this has to be the most precious way for a little girl to hear the facts of life. I highly recommend it to you. Find the sweetest, dearest little lady in your church…or your grandmother…. and let her tell your daughters. What a sweet memory. Even sweeter than this cake…..well, to me it was.
I usually don’t frost this cake. ….It’s perfect without icing. It doesn’t need it, but last night I decided I did.
So I made the cooked icing I make for my perfect chocolate layer cake and added chopped nuts on top. Don’t ask me why. It just seemed right at the time. It is good! But I have to say, I like without icing, just as well. So don’t fret if you don’t want to add icing….I rarely do. The recipes do not call for icing. Just a wild hair I had. I had a can of salted roasted pecans halves that I chopped for this. Love how the saltiness complements the sweet.
- 2 Sticks of Butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups cake flour
- 1/2 cup cocoa
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup buttermilk
- 3 TBLS good strong coffee
- 1 tsp vanilla
- Preheat oven 325* Grease and flour tube pan
- Cream butter, shortening and sugar until light and fluffy.
- Add eggs one at a time beating behind each.
- Sift dry ingredients together. Combine buttermilk, coffee and vanilla in a 2 cup measuring cup.
- Add alternately with dry ingredients to butter mixture until combined.
- Place in prepared pan and bake 80 minutes. Do not open oven door until time is up. Test fr doneness. If tester doesn't come out clean bake 5-10 more minutes longer or until tester comes out clean.
- Cool 10-15 minutes in pan.
- Using a thin knife, run along sides of pan to loosen. Invert pan to remove.
- I iced using half of my 'Perfect Chocolate Layer Cake' icing recipe. It will cook in half the time. Cool the cake before drizzling icing over top. Top with roasted salted pecans, chopped.