Add a little chocolate, and even a plain cake or cookie suddenly gains in popularity.

There are so many flavors that blend well with chocolate, including peanut butter, cherry, orange and coconut, to name a few.

There is nothing really creative about the following chocolate pound cake, but once you try it, I think you will agree that its delicate chocolate flavor and featherlike texture is sure to bring cheers from dessert lovers.

I started making this cake more than 20 years ago. In fact, it appears in my first cookbook, written in 1989.

In my opinion, it is best to use only real butter in this pound cake. Margarine will sometimes work, but doesn’t seem to produce the texture that comes from using real butter.

The next time I make this cake, I am thinking about substituting coconut milk (not cream of coconut) for the buttermilk called for in the recipe. I will also probably use coconut flavoring along with the vanilla extract. Flaked coconut would be good in place of the chopped walnuts.

You might also like my Double Chocolate Walnut Drops. The first bite will probably make you think you are enjoying a brownie with a slight crisp texture on the outside.

Chocolate Buttermilk Pound Cake

1/2 pound (2 sticks) butter, softened at room temperature
1/2 cup shortening
21/2 cups sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa
1 cup buttermilk
1 teaspoon vanilla extract
1 cup finely chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 10-inch tube or Bundt pan.

In a large bowl, cream together the butter, shortening and sugar. Add the eggs one at a time, beating well after each addition.

In a medium bowl, combine the flour, baking soda, salt and cocoa. Stir to mix.

Add to the creamed mixture alternately with the buttermilk, starting and ending with the flour mixture. Add the vanilla. Mix well. Stir in the walnuts.

Pour into a prepared pan. Bake for about 1 hour 10 minutes, or until a wooden pick comes out clean when inserted near the center of the cake.

Immediately invert the cake onto a cake plate. Cool slightly before slicing.

Double Chocolate Walnut Drops

1/2 pound (2 sticks) butter, softened at room temperature
1 cup sugar
1 cup firmly packed light brown sugar
2 eggs
21/4 cups all-purpose flour
3 tablespoons cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup chocolate chips
1 cup quick-cooking oats (not instant)

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.

Combine butter, sugar and brown sugar in large mixing bowl. Beat until well-blended.

Add eggs and beat well.

In a medium bowl, combine the flour, cocoa, baking soda and salt. Stir to mix.

Gradually add the flour mixture to the creamed mixture, beating well.

Stir in walnuts, chocolate chips and oats. Mix well.

Drop from a teaspoon onto the parchment-lined cookie sheet. Bake for 7 to 8 minutes, or until slightly darker around the edges. Remove from cookie sheets immediately. Cool on a rack before storing.

E-mail Prudence Hilburn at prudencehilburn463@att.net