Made my mother's Chocolate Pound Cake. She lists margarine and I went for butter. There is a textural difference between mine and hers and I suspect it might be the difference between butter and margarine. Some pound cake recipes use butter and shortening in the same recipe, most likely to create a particular texture. My version is quite good, but just a bit drier crumb than hers and a lighter texture. Here is her recipe.
Chocolate Pound Cake
3 sticks margarine
3 cups sugar
5 eggs
3 cups flour
1 tsp baking powder
1/2 cup cocoa
1 1/4 cups milk
1 tsp vanilla
Sift flour, baking powder, and cocoa twice. Cream margarine and sugar. Add eggs, one at a time, blending well after each. Add vanilla. Add twice sifted dry ingredients alternately with milk. Pour batter into greased and floured tube pan. Bake at 325F for 85 minutes or until a cake tester comes out clean.
I used butter and my baking time was 102 minutes. I'll make it again with margarine and see if that makes a change to the texture or not.