Chocolate Pound Cake With Fudge Icing

Submitted by CookingONTheSide

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

 

• Ready In: 1hr 50mins
• Ingredients: 16
• Serves: 12-16

ingredients

• Cake

• 1 cup unsalted butter
• 1⁄2 cup butter flavor shortening
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1⁄2 cup unsweetened natural cocoa powder
• 2⁄3 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1⁄4 cups whole milk

• Fudge Icing

• 2 cups granulated sugar
• 2⁄3 cup whole milk
• 1⁄2 cup unsalted butter
• 1⁄4 cup unsweetened natural cocoa powder
• 1⁄4 teaspoon salt
• 1 teaspoon vanilla extract

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.

Reviews

[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!

 

[FOREVER YOUNG]

This cake was pretty good. I loved the icing, but I found the cake a little on the dry side. I could have overbeat it. Next time, I will try using the buttermilk.

 

[kittycatmom]

Made this for a special treat for DH and I. He's a chocolate cake hound! :) I halved the recipe and baked it in my large loaf pan. I also used buttermilk, and added a handful of whice chocolate chips. I had to bake about 15 minutes longer - likely because of the loaf pan. The icing is SO DELICIOUS! I will use it for other cakes as well. Thank you so much for sharing Lainey! This is a winner!!!

 

[Marsha D.]

WoW!! This is a awesome cake and icing recipe! Made it for my Dh's birthday and he just loved it. I did change 2 things in the recipe. One was that I used buttermilk in place of the milk in the cake ingredients and I used regular shortening that I had on hand. Also I had to bake the cake for 1 hour and 30 minutes cause it wasn't done at the 1 hr and 10mins as stated in the directions. The fudge icing is totally "AWESOME" I fellowed the directions to the tee and it turned out great! This recipe is going into "My Family's Favorite Zaar recipes" Thanks so much for sharing the recipe Lainey! :)