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. 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?

  2. Patricia says

    I made this last night for my boss’s birthday. Although it looks pretty, the cake just doesn’t wow me. The cake itself doesn’t have much flavor and the icing… it came out like taffy – sticky and chewy (wish I’d stuck with a butter cream glaze).

    • says

      The icing wasn’t cooked long enough if it is sticky and tacky. I have had that happen in the past before I started cooking it for a full two minutes. The cake itself has always been very flavorful, deeply chocolate, and buttery to me, but tastebuds are different in everyone. I hope your day turns out wonderful despite the setbacks and I’m sorry you’re disappointed.

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