Chocolate Pound Cake

Chocolate Pound Cake
1 cup butter, softened
2 1/2 cups granulated (white) sugar
3 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose (plain) flour
1 cup unsweetened cocoa powder
1 Tablespoon baking powder
1 teaspoon salt
1 3/4 cups milk

Preheat oven to 325◦F. Grease and flour a 10-inch (3 liter) Bundt pan. 
In a large bowl using a handheld electric mixer, beat together the butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition, then beat in vanilla. 
In a separate medium bowl, stir together the flour, cocoa, baking powder, and salt. Add to butter mixture in three additions, alternately with milk in two additions, beginning and ending with flour mixture. Beat well after each addition. Beat additionally for two minutes at medium speed. 
Spread batter evenly in prepared pan. Bake for 1 1/2 hours until a toothpick in the center comes out clean. Cool in pan before transferring to a rack to cool completely. 

This is the recipe my parents used to make my birthday cake from yesterday's post. Although this is considered a pound cake, it is by no means heavy, but fluffy. It is a bit on the dense and dark side, and not too moist and difficult to frost. I have never actually had chocolate pound cake before this, though I have had plain, vanilla, and brown sugar pound cake before. Fresh, real ingredients such as butter, vanilla, eggs, and cocoa are a necessity for great flavor.