Shockingly Delicious Southern Chocolate Pound Cake in Your Pressure Cooker
A moist and decadent southern-style chocolate pecan pound cake made fast and effortlessly in the pressure cooker. Rich with cocoa and nuts, this cake delivers oven-quality flavor without the oven.
Equipment
- 1 Mixing bowl Large
Ingredients
Cake Batter
- 3 cups Flour sifted
- 0.5 cup Cocoa powder
- 0.75 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1.25 cups Evaporated milk
- 1 cup Butter softened
- 0.5 cup Shortening
- 1.5 cups Sugar
- 1.5 cups Brown sugar
- 5 Eggs
Instructions
Instructions
- Sift flour, cocoa powder, baking powder, and salt in a medium bowl.
- In another bowl, mix evaporated milk and vanilla extract. Set aside.
- In a large bowl, beat butter and shortening until creamy. Gradually beat in the sugars until fluffy.
- Beat in eggs one by one until fully combined.
- Alternate adding flour mixture and milk mixture to creamed base, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into a greased and floured 10-inch Bundt pan. Smooth the surface.
- Place the pan on a trivet in the pressure cooker with 1 cup water. Seal lid and set to high pressure.
- Cook for 45 minutes after reaching pressure, then let release naturally.
- Cool in pan for 15 minutes before transferring to a wire rack to cool completely.
- Optional: prepare glaze with butter, chocolate, powdered sugar, milk, vanilla, and pecans. Pour over cooled cake.
Notes
Serve warm or room temp with chocolate pecan glaze. Store well wrapped or freeze for longer.