Chocolate Pound Cake With Fudge Icing Recipe

Name: Chocolate Pound Cake With Fudge Icing
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this irresistible Chocolate Pound Cake, boasting a rich, fudgy icing that'll leave you craving more! This classic Southern recipe delivers moist, intensely chocolatey cake layers perfectly complemented by a luscious, almost-fudge-like frosting. A perfect dessert for any occasion!

Prep Time 20 mins

Cook Time 110 mins

Calories 783.2 kcal

Protein 16g

Rating 3.5 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.