The Altitude Adjustment Section
As a result of working with Susan Purdy on Pie in the Sky, the definitive high-altitude cookbook, I get an interesting assortment of letters from bakers across the country with specific baking problems they would like us to work on. This chocolate pound cake recipe came about in that manner. A baker in Utah could not get her vanilla pound cake to adapt to the addition of chocolate and asked for my input. I got lucky after only two tries and here is the finished recipe.
8 ounces all purpose flour
8 ounces granulated sugar
1/3 cup Dutch process cocoa powder
1/2 teaspoon salt
1 cup room temperature unsalted butter
3 ounces buttermilk
4 large eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Place the rack in the middle of oven. Lightly grease a loaf pan.Cream butter and sugar in bowl of your electric mixer.Add sugar and beat well.Add vanilla. Sift together flour,cocoa,and salt.Add to butter mixture alternating with buttermilk,Scrape down sides and beat well. Pour into prepared pan and bake 35 minutes or till toothpick inserted in center comes out clean.