What a lovely story! Thanks so much for sharing it!

My mother acquired this same recipe in the early 1960s at Hamlin, Texas, and it is our family favorite. She was adamant about adding the eggs one at a time! The recipe originally called for 7-Minute Frosting on the cake, but my father thought the cake was much better plain. My mother made this cake all the time, and the only time it failed was when she was baking one so she could enter it in the Tri-State Fair in Amarillo, TX.

We love the dense and velvety texture, and my husband and son love it because it is not a fussy cake and you can hold a piece in one hand to eat it.

My mother mailed this cake to my son (first class mail) while he was in the Navy and stationed in Scotland, but when the cake arrived in Scotland, he’d been forward deployed to Italy, so the Navy post office sent it to Italy. But by the time the cake arrived in Italy, he was in Norway, so the cake went to Norway. When the package finally made it to Norway, he was back in Italy.

Finally the cake caught up with him in Scotland and it was green! His buddies begged him to cut off the green, so he did—but it was green all the way through! There was great mourning and gnashing of teeth over the ruined Chocolate Pound Cake. If the cake hadn’t been mailed first class, the mail clerk at the base in Scotland would have put it in the freezer, because he knew what it was, but first class mail has to be forwarded.

I’m telling them, too — maybe it’ll get fixed