Chocolate Pound Cake with Fudge Glaze

I have gotten a lot of requests for recipes in the past, but this is the one cake that I am asked to make most often. Its just a good old fashioned chocolate pound cake that is sublime on its own, but when you add my Grandmother’s fudge icing, it becomes a favorite to all.

The icing used on this cake is what the old folks refer to as a “boiled icing”. This means they make it in a pot on top of the oven and it is brought to a boil to thicken it, truly it is very much like making fudge but we use a timer instead of a thermometer to trust it gets to the right temperature.

Have you ever had your granny make one of those cakes that when she cut into it, the icing cracked and broke off in huge fudgey chunks? THIS is THAT icing! In a future tutorial, I’ll show you how to make peanut butter boiled icing too!

If, after reading this and seeing the photo of the cake, you are still hesitant about whether or not you’d like it, just look at the ingredient list. Honestly, with this much butter, sugar, and cocoa, how could it NOT taste good?

HPIM2318Ingredients: Milk, All Purpose Flour, Sugar, Baking Powder, Vanilla, Cocoa, Three sticks butter or margarine, 5 Eggs, Cute kid who really wants his picture on your blog.

HPIM2346 Preheat oven to 325 degrees. Grease and flour your pan. What I do is fold a paper towel, put it over my hand and dip into the shortening, then smear it all around. Take a but of flour and pour into the pan and move your pan around, patting it a bit, to get the flour to coat the sides. Discard the loose flour.


Cream butter and sugar with mixer until light and fluffy.


This is what “light and fluffy” looks like. :)


Add eggs, one at a time, beating well after each addition.


In Separate bowl, add baking powder to flour.


Add Cocoa.


Stir well to combine.


Add vanilla to milk.



Alternately add milk and flour mixture to batter, mixing after each addition.


Place in center of oven and bake for one hour and twenty minutes.


Remove from oven and let sit for ten minutes.


Turn out onto cooling rack. Let cool completely while mixing up icing.
You’ll need milk, sugar, cocoa, margarine, shortening, vanilla, and salt.
HPIM2358According to amounts in recipe, put everything in heavy saucepan over medium heat.


Stir continuously while bringing to a boil.

HPIM2364Once it reaches a rolling boil, stop stirring and allow to boil on its own for two minutes (no more).


Remove from heat and add one tsp of vanilla. Stir.


Stir a minute or two until it cools just a bit and looks like this. I sometimes stick the bottom of my saucepan in a bowl of cool water to speed the process.


Now act quickly. Place a plate beneath your cake and use a large spoon to spoon the icing over the cake. It will begin to set up rather quickly.


Allow to sit until the icing hardens. Dive in!
Chocolate Pound Cake with Fudge Glaze
  • 3 sticks margarine or butter
  • 3 teaspoon vanilla
  • 3 Cup sugar
  • ½ Cup Cocoa
  • 5 Eggs
  • ½ teaspoon Baking Powder
  • 3Cups All Purpose Flour
  • 1 Cups Milk
  • GLAZE:
  • 1½ Cup Sugar
  • 7 Tablespons Milk
  • ¼ teaspoon salt
  • 2 Tablespoon Shortening
  • 1 teaspoon vanilla
  • 2 Tablespoons Margarine
  • ½ Cup Cocoa
  1. Preheat oven to 325. Grease and flour bundt pan, set aside. Cream butter in large mixing bowl. Add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In separate bowl, stir together flour, cocoa, and baking powder. Measure milk and stir vanilla into it. Add milk and dry ingredients alternately, mixing after each addition. Pour into pan and bake for one hour and twenty minutes. Let cool for ten minutes before removing from pan and allowing to cool completely before adding glaze.
  2. For glaze, Combine sugar, cocoa, milk, shortening, margarine, and salt in heavy saucepan. Bring to a rolling , stirring constantly. Once it reaches a boil, allow to boil without stirring for two minutes, no more. Remove from heat and add vanilla. Stirr until cooled just slightly. Spoon over cooled cake.

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  1. Cindy says

    Ugh, your blog reminds me why I DESPISE cooking. That sure looks like a lot of work for one cake. I’m lazy and would rather just buy one from Kroger :-) Of course, if you made one and invited me over to eat it I would surely oblige.

  2. Southern Plate says

    I think it is a lot of work, too. I don’t normally go to *that* much trouble for a cake but this one is kinda special. The kind of special that you may actually die of heart disease as a result of eating too much of it, but you go ahead and take that risk anyway on accounta its s’dern good!

    If I ever actually see you again, I’ll DEFINITELY make this cake for you! Its amazing how far off Nashville is when we both have kids.

  3. thequeenofcuisine says

    Would you like to know what NOT to do to this recipe?? When I tried this one a few years ago, I was assured that it was an easy recipe and “you can’t screw it up”. Well, guess what? I screwed it up big time!!! Now let me make something clear, I am known as The Queen of Cuisine. I love cooking and eating as much Christy does, I just don’t have the time to do it as much as I would like.
    Anyway, I realized I didn’t have any butter, so I looked in the pantry and saw I had butter flavored Crisco. I read in the directions that it can be substituted for butter but you have to add water. Well I did that. I followed the directions to the letter. I mixed it up, poured it into my pan and stuck it into the over. In the mean time, I am on the phone with Christy and I smell something burning. The cake has only been in the over now for about 20 minutes. I walk in the kitchen and I see flames and smoke coming out of the oven! After I got the fire put out with the fire extinguisher (have you ever had to clean up after you use one of those?? It’s not easy!) I call Christy back to see if we could figure out what went wrong. The only thing we came up with was the baking powder did NOT mix well with the extra water. So take my advice, use real butter ONLY and the cake will be fabulous!!!

  4. Southern Plate says

    ~looks innocent~
    I substitute margarine. I have actually never used real butter but the butter crisco thing was *supposed* to work (in theory at least).
    Why do I feel like I think I owe you a chocolate cake…….

  5. Tina ~ Mommy's Kitchen ~ says

    Christy this cake looks fabulous. I have to get some cocoa powder at the store. I thought i had some but ran out after i made my chocolate pie last time. Ugh oh well I want to make your chocolate gravy and this cake OMYGOODNESS it looks sinful. Goodness i get so excited over food and recipes. Ü

  6. Christie says

    Oh what I was going to ask…Can I use Splenda in the chocolate pound cake. I definitely did something wrong because it looked beautiful but it did not taste wonderful. Also I used skim milk so I thought that might have made a difference. Any way I think I’m going to try it again with real sugar. It looked and smelled so good and the batter was scrumptious so I am thinking it was the Splenda. Let me know what you think.

  7. Southern Plate says

    Hey Christie! Its so good to hear from you!!

    Unfortunately, Splenda can’t be substituted equally for sugar in baked goods recipes, such as breads and cakes. Sugar melts and helps retain moisture in recipes whereas in order to substitute Splenda you must work out a means of adding more liquids as well. Getting the rations correct to yield a good result is pretty difficult and so I just recommend that sugar be used when baking.

    However, you can substitute Splenda for sugar in “wet” desserts such as banana pudding and sweet potato pie, as I do just about every time I make them.

    Also, I would use whole milk when making this cake or any other baked good that calls for milk. Whole milk has fat in it and a richness of flavor that the outcome relies on. The fat helps it to maintain it’s moisture and tenderness.

    I’m so glad you commented and asked such a great question! If you ever have any questions, please don’t hesitate to ask!

    Now, if you make that cake with whole milk and sugar, get ready. Back in my making-cakes-to-sell days, this one was requested weekly by this one sweet little old lady. She took one look at the recipe and dubbed it “The Walking Coronary” but kept ordering them like clockwork. She and her mother couldn’t resist!

    Once, my mother was going on a quilting retreat and I offered to bake something for her to take and share, as most of the ladies do. I made her this cake.
    She called wanting me to give her the recipe for it and saying that the ladies were just loving it and couldn’t believe it was low fat.
    “LOW FAT??????? Mama, are you crazy? That thing has THREE sticks of butter, THREE cups of sugar, and FIVE eggs and that isn’t even counting the glaze!” We had a great laugh out of that one! Apparently, Mama had gotten my cake recipes confused. :D

    Darn it if it isn’t worth it though!!!

  8. Christie says

    Ok I just finished my 2nd attempt at this one with real sugar this time and my family is still ooooing and ahhhing. It’s sooo good. My Mom says I will have to make this for her church homecoming in a couple of weeks.
    I still didn’t have any whole milk so I used the skim and you could tell in the frosting. I will have to get some whole milk and try it again soon. This time to try and help it out (with the skim milk because it wasn’t as sweet and rich as it should be) I filled the center with strawberry pie filling and sprinkled pawdered sugar on top all around. It was beautiful…I’m so excited. Everyone loves it. Thanks for the great recipe and the easy to follow instructions.

  9. Southern Plate says

    Christie: YES!!! YAY!!!
    I’m so glad!
    Oh, and you know what you could do? Since whole milk is not something you normally use, it would likely go bad in your house and thats just a waste anyway. How about buying canned evaporated milk to use in recipes that call for whole milk? Then you have it on hand and it is shelf stable so no going bad or guilt from having to throw it away!

    I’m so thrilled that you liked it!!!!!!
    Thank you SO MUCH for letting me know!

    • Tracy Thomas says

      I am glad Christie mentioned the Splenda and the milk. Then my next thought was, ‘what about evaporated milk’? and you answered that too. It is so good to be able to read feedback and get answers too! :)
      My grandma passed and noone had written down her chocolate icing recipe and this icing seems the closest to what I had watched her make. I am going to try it and I will let you know. She is missed so much and you bring her to my mind with so many of your recipes. Thanks for sharing so much more than your recipe’s and your own memories. :)

    • Phyllis L. says

      Christy, I’m glad you said you can use evaporated milk if you don’t have whole milk. I only have skim milk and use it in cooking when I need to. My husband LOVES gravy, any kind, so I make him milk gravy and I use skim milk. Now I will have to get some evaporated milk so I will have it on hand when I make mini donuts for my granddaughters.

  10. Mommy's Kitchen says

    Christy, I made this beautiful cake. And beautiful it turned out. I havent dove into the cake yet. I made this for my Mother in Law she is arriving today. Me and my oldest son made the cake last night and then this morning we did the glaze. I just made it and poured it all over the top.

    Your tip of placing the bowl in cold water to help cool it down really worked. I stared pouring the glaze and your not kidding it does set up quick. It’s so pretty my dh came down the stairs this morning and said ummm I can smell chocolate. Ü

    I hope she arrives soon so i can have piece of this cake UGH!!!!!!

  11. Mommy's Kitchen says

    Christy, Christy, Christy…… This cake is just wet your pants good. OMYGOODNESS it is just terrrific. The glaze took the cake ove the top. I am so excited that it turned out so good. My MIL has already had a piece and we are browsing through your site as I type.

  12. Southern Plate says

    Tina: Thank you for emailing me a photo of your cake! IT WAS GORGEOUS! My mother stopped dead in her tracks when I showed it to her on my phone and said “that DID turn out good!”

    I know it takes a lot of work, but WOW is it worth it! You MASTERED it on the first try too! GO YOU!!

  13. says

    dis recipe is da bomb..i dnt know why some haters have to go around and hatin it…yooh call dis recipe a lot of work but den its got to be a lot of ain’t just about less works..and sometimes yooh just have to get off them lazy butts nd do some cooking because dats wat we cookeers do..not just sit nd complain..serously, dis is da best pound cake i’ve ever tasted and yea, its really not dat hard if you don’t use ur head!!!

  14. says

    Hey Cindy, um Christy, this has nothing at all to do with the recipe itself but your ingredients picture reminded me of it. Yesterday when I was tacking a pic of the mac-m-cheese I made Edward had me take a picture of his plate too. It was too cute. He brought his plate to me and said “Mimi, picture too please.” He is too darn smart for his own good.

  15. Tiana says

    by the way exactly how much butter is needed in the icing, I guess that I overlooked it. I am making this for our “young marrieds class’ get together over the weekend. Can hardly wait!!!!

  16. Carolyn Partain says

    I’m amazed that it appears that it rose so perfectly when only 1/2 teaspoon of baking powder is use. Is this because it’s a pound cake? …The fact that it’s made with several eggs which gives it that lift? I always fear not having enough leavening. Still, I know one has to be careful about using too much leavening. I guess all doubt will be removed when I actually make this great looking cake. My family should love it as most don’t like cakes that go beyond simple. Faith will be made reality in the evidence.

    • says

      Hey! Yes Ma’am! It rises very well. Of course, there is a LOT of batter, too, so it doesn’t have to rise much. The eggs are beat a good bit as well.
      Once, I decided I’d substitute self rising flour for the plain and just leave out the leavening ingredients (since they are already in the SR Flour) and it rose WAAAAAAAAAAAAAY too much, overflowed the cake pan, and made quite a mess. My house smelled pretty good though, until the chocolate cake in the bottom of the oven started burning. Still I’ll take burned chocolate smell over no chocolate smell anyday!
      I hope you enjoy it. Nothing like a homemade pound cake either way you go.

      By the way, your comment was the most poetic one I’ve read in a very long time. You have a natural poetry to your writing that is a pure joy to read, even if its just a few sentences!


  17. Ginger says

    Ok…now I am really confused. The recipe includes butter as an ingredient, yet Southern Plate states she always uses margarine. Which do I use? Also, in the peanut butter icing, margarine was used. Which is better and why…or does it really make a difference?

  18. Marcia says

    I have been looking for a really good chocolate pound cake and this is it, The glaze is fabulous! I adored the cake and will make again. We had our neighbors over for cake and iced tea. I sent some to hubby’s friends. It was fun to make, fun to eat and fun to share.

  19. Judy says

    I made the icing today for a 9×13 chocolate cake. It is delish. The icing like you say does crack so I use a sharp knife to cut it. It was easy to make although it looked difficult.


  20. says

    Hi Christy~my splenda says that it is for baking also. I always bake with splenda and have always had good results with it. I also always use skim milk. I haven’t tried it on this cake yet , but just can’t bring myself to add all that sugar. :)
    I use to cater weddings and did all the wedding cakes. Of course I didn’t use the splenda with those. I used all the real sugar, butter and milk . LOL

  21. Jessica says

    Well- just as an FYI- USE THE BIGGEST BOWL YOU OWN! It MIGHT be big enough. I thought for sure my vintage Pyrex was up to the task- HA! I barely fit it all in, but after one bowl transfer, I managed to do it! :) Now it’s baking, and smells ah-ma-zing! I’m gonna let it cool tonight and then I’m going to put the icing on top after it cools in the morning. I’m pretty sure I’m probably going to be short a piece or two before then though ;).

    Christy- is this just the chocolate version of the PB fudge icing?

  22. Sue says

    “The icing used on this cake is what the old folks refer to as a “boiled icing”. This means they make it in a pot on top of the oven ….”
    What do you mean “on top of the oven”?

    • kay overman says

      Southern’s and older adults will say on top of oven. It comes from the oven being on the bottom of a stove, and the eyes of the stove on top. Now you have wall ovens and cook tops. But before electric ranges you were cooking on top of the oven when it was a wood fired stove. Hope this makes sense.

  23. Joyce says

    Love the boiled icing, it’s the best ever ! I put it on the first cake I ever made when I was nine yrs old. Can’t wait to make this cake again !
    Sue you just make it on top of the stove.

  24. Donna says

    A good southern cook always uses real butter! I can’t stand anything fake. Yep, I still use grease to make my gravies etc. Looking forward to making this cake this afternoon. I live in Wyoming at 8200 ft. How much more flour will I need to all?? Have an awesome day!!!

    • says

      A poor Southerner can’t be a good Southerner, then! lol I use butter when I can afford it. I guess I’ll get demerits on my Scarlett O Hara card. I’ve never been to Wyoming, have always wanted to see it though, but I’m afraid I’m little to no help when it comes to altitude conversions, you’d be the expert there! Do let me know how it turns out though!

  25. Donna says

    You’re right. I buy a lot from Sam’s Club and freeze. I forget how expensive buying individually can be. This is a wonderful place to live. Not too swift on those conversions. Have only lived here 18 months. Originally from NC. I will give the cake a try and let you know! It looks yummy in the picture. Blessings!

    • says

      eek! You’d think there would be a book they hand you with all of the handy dandy cooking conversions in it for newcomers! Wish we knew who to call on that!
      I think North Carolina is one of the most beautiful places on the planet, but I’m sure Montana isn’t far behind!

  26. Jennifer says

    My mom makes a frosting that she cooks on the stovetop, but it doesn’t crack when we cut into it. She likes to make a sheet cake (well, in a 9×13 pan) and chop it all up with a fork, then pour the icing all over it-it soaks down into the cake when she does this. Perhaps that is why I have never noticed if it cracks. It is part of the cake. I will try the cake the way you have posted, then try the icing on a sheet cake and see if it is the same. Thanks for sharing this!!

  27. Shannon says

    My Mama (actually grandmother age 92) always made this type of icing to put on a yellow cake. I put in on a sheet cake, but she put hers on a two layer cake. Absolutely my favorite – she would also make a caramel icing that would have the same hard, candy-like texture. She always used that on her Jam Cakes that she made every Christmas.

  28. Terri Vitkus says

    I am a SOUTHERN girl through and through….born and raised in Georgia! Chocolate pound cake is my absolute FAVORITE dessert of all time! I am really looking forward to making this! Thanks for sharing!

    • diana says

      Did you ever get a response on the milk portion on that chocolate pound cake?? it calls for “1 cups” & I agree south you, it doesn’t seem like enough!!! Need help NOW, my phone is 254 723-9026, thx diana

      • says

        Hey Diana! Some days I get thousands of comments a day on this site so a few inevitably slip through the cracks.
        The measurements in this recipe are correct as written. In fact when I want to make this now I just pull up this page and use it as my recipe.
        Hope this helps!
        I’d really reconsider before listing your phone number on here or anywhere publicly on the net for that matter. Southernplate folks are good as gold but trust me, there are some craaaazy folks on the Internet! :)

  29. Carol says

    a baking hint i read long ago was to grease pan, then use cocoa powder instead of flour when making chocolate cakes – that way you don’t have bits of white flour on your cake (which doesn’t matter if you’re frosting it! – duh) – but sometimes a chocolate pound cake is yummy even without frosting and you want it to look beautiful just as is …….

  30. Ruth McAbee Nesbitt says

    Hi Christie, I see the people stating that this looks like a lot of work, but I think that if you do it enough, it gets to be second nature.. I have a Sour Cream pound cake that calls for basically the same ingredients except it calls for 2&1/2 cups of sugar and 2 sticks of butter which I absolutely love.. Same thing as yours.. when I take it to anything the people want the recipe!! I am going to try this frosting because I love this type of frosting and have never found a good recipe!! I do have a question.. I just recently started using a Convection Oven.. Can you bake cakes in these ovens? I am especially interested in the pound cakes.. Thanks…

  31. Nancy Powell says

    Christy, I made this cake yesterday. It is the best chocolate pound cake I ever made. It rose so high I thought it was going to run over, but it didn’t. It was so moist and light. I did not put the icing on it. It was wonderful without it. The next time I make it I will make the icing. Thanks so much for a wonderful recipe.

  32. Kristen says

    So delicious and gets even better (if that’s possible) after a day or two. Even more moist and yummy! Thanks Christy. This is just like one I remember at all our family reunions when I was a child. :)

  33. starla says

    Hi, I have been looking for a real fudge frosting that cracks and I think I found it. My aunt use to make a fudge frosting for her cakes that cracked when she cut it! She passed before I got old enough to want to cook and bake on my own so I am so happy to have found this! I have a question though. Why the shortening for the frosting? Is this the white Crisco in the can? That doesn’t sound to good. Can I use butter instead of the shortening? Thank you for taking the time to post this…

    • says

      This is that icing!! Now make sure you cook it the full two minutes. I’ve undercooked it before and it still tastes wonderful but doesn’t get hard. The shortening is the original recipe and helps it get that texture we all love. Butter won’t harden again after cooking like shortening will. It is the white crisco in the can and if you’re really wanting that old time icing I’d stick with it if at all possible. You know there is a peanut butter version too?


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