This cake looks delicious and I can't wait to make it. Your idea of grilling slices reminded me that my mother used to toast slices of pound cake - it really intensified the buttery flavor. I was wondering what the difference is between this cake and a chocolate pound cake - the recipe you said you used as a jumping-off point made me wonder. No real difference - I just tweaked it a bit for a slightly more close-grained texture, more reliable rise, and a bit more moistness. Used to be pound cakes were made with a pound each of sugar, butter, eggs, and flour. These days, any cake with a very fine grain, baked in a loaf pan, seems to be called pound cake... so I guess this one qualifies, eh? PJH

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