Chocolate Pound Cake With Fudge Icing

READY IN: 1hr 50mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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