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By Stacey Little Southern Bite Thumbing through a binder of recipes that mom has kept in her kitchen for decades, I came across this Chocolate Pound Cake recipe scrawled in my grandmother’s perfectly imperfect handwriting. Soft and tender with a perfectly crunchy crust, it’s a classic recipe that isn’t too chocolatey. Keep in mind this recipe calls for a 10- to 12-cup capacity Bundt pan and many of the newer, more decorative pans aren’t that big. If you opt for a different size pan, be sure to never fill it more than two-thirds of the way. Also be sure to place the pan on a rimmed baking sheet before sticking it in the oven, just in case it overflows. It’s a whole lot easier to clean that pan than it is to clean the oven. Regardless, it’s best in a bigger pan. Y’all enjoy.

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