Comments on: Chocolate Pound Cake with Fudge Glaze

By: Betty

Betty — Fri, 05 Oct 2012 00:20:20 +0000

Can you please confirm the correct amount of milk in the cake recipe. The recipe calls for 1 cups of milk, so I don’t know if it should have been 1 cup or 1 1/4 cups, etc.

Thanks

By: Christy Jordan

Christy Jordan — Thu, 23 Aug 2012 15:04:41 +0000

I hope you enjoy it Terri, it is one of my favorites too!!

By: Terri Vitkus

Terri Vitkus — Wed, 22 Aug 2012 22:23:11 +0000

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!

By: Glenda V. Hopkins

Glenda V. Hopkins — Tue, 14 Aug 2012 23:34:08 +0000

Christy: Thanks for letting me use your chocolate pound cake with icing recipe. I baked it today and it is incredible. I can’t wait for my family to try it tonight

By: Shannon

Shannon — Wed, 04 Jul 2012 16:42:16 +0000

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.

By: Jennifer

Jennifer — Fri, 04 May 2012 13:23:05 +0000

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!!

By: Christy Jordan

Christy Jordan — Thu, 03 May 2012 21:18:46 +0000

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!

By: Donna

Donna — Thu, 03 May 2012 21:15:49 +0000

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!

By: Christy Jordan

Christy Jordan — Thu, 03 May 2012 16:30:00 +0000

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!
Gratefully,
Christy

By: Donna

Donna — Thu, 03 May 2012 13:45:42 +0000

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!!!