Ingredientes para Chocolate Pound Cake With Fudge Icing
- Unsalted Butter
- Butter Flavor Shortening
- Granulated Sugar
- 4 large eggs
- All Purpose Flour
- Cocoa Powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- Vanilla Extract
- Whole Milk
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Cómo preparar Chocolate Pound Cake With Fudge Icing
- Preheat oven to 325°F (160°C). Grease and flour a 12-cup tube pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, ½ cup shortening, and 2 cups granulated sugar using an electric mixer until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 1 hour 10 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Once the cake is completely cool, prepare the fudge icing.
- In a medium saucepan, combine 1 ½ cups granulated sugar, ½ cup milk, 6 tablespoons (¾ stick) butter, ⅓ cup unsweetened cocoa powder, and a pinch of salt.
- Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Beat with an electric mixer on high speed for 6-8 minutes, or until the icing is smooth, creamy, and reaches a spreadable consistency. Add 1 teaspoon of hot water at a time if the icing becomes too thick.
- Frost the cooled cake generously with the fudge icing.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
342g
Fat
92g
Carbs
37g
