Chocolate Pound Cake With Fudge Icing

READY IN: 1hr 50mins
Recipe by Lainey39

The chocolate frosting for this pound cake is almost like fudge. This is from Taste of the South.

Top Review by J-Lynn

I used this frosting for Chocolate Eclair Dessert (by Pear). It took 30 minutes and a little powdered sugar to get it to thicken to spreadable consistency! However, it WAS a rainy day. Also I accidentally used twice the amount of cocoa powder, so maybe that threw off the chemistry. But I spread it on the refrigerated dessert and it was a perfect fudgey texture the next day! Tasty, too!

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup tube pan; set aside.
  3. In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. In another bowl, sift together flour, cocoa, baking powder, and salt.
  6. Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
  7. Pour batter into prepared pan.
  8. Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
  9. Note: You may have to bake your cake longer than the stated time, depending on your oven.
  10. Let cool in pan for 15 minutes.
  11. Invert onto a cooling rack and let cool completely.
  12. Place cake on a cake plate, ready to frost, before making fudge icing.
  13. Frost with fudge icing as soon as it reaches the proper spreading consistency.
  14. For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
  15. Bring to a boil over medium heat.
  16. Let boil for 2 minutes.
  17. Remove from heat and add vanilla.
  18. Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
  19. If making icing on a rainy day, it may take longer to reach a spreadable consistency.
  20. If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.

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