How to Make a Chocolate Pound Cake Recipe with Fudge Glaze
I have received a lot of requests for recipes in the past, but Grandmama’s Chocolate Pound Cake with Fudge Glaze is the one cake that I am asked to make most often.
A Good As Gold Old Fashioned Chocolate Pound Cake Recipe
It’s just a good old fashioned chocolate pound cake recipe from my Grandmama that is sublime on its own, but when you add Grandmama’s fudge icing (what the old folks called Boiled Icing) it becomes a favorite to all.
What is Boiled Icing?
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! I make a peanut butter version of it, too.
It’s just a good old timeless recipe. I hope you get to try it soon.
Ingredients for Chocolate Pound Cake Recipe with Fudge Glaze are:
- Milk
- All Purpose Flour
- Sugar
- Baking Powder
- Vanilla
- Cocoa
- Three sticks butter
- Five Eggs
Now let’s get to baking…
- Preheat oven to 325 degrees.
- Grease and flour your pan.
How to Grease a Cake Pan To Keep Batter From Sticking
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 bit of flour and pour into the pan and move your pan around, patting it a bit, to get the flour to coat the sides. Then I turn it upside down and shake out the excess flour into the trash can.
- Cream butter and sugar with mixer until light and fluffy. Above is what “light and fluffy” looks like. 🙂
- In Separate bowl, stir together baking powder, flour, and cocoa powder.
- Add vanilla to milk.
- Alternately add milk and flour mixture to creamed butter, mixing after each addition.
- Add eggs, one at a time, while still running the mixer.
- Spoon chocolate pound cake batter into greased and floured pan and spread out a bit.
- Place this in the 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.
To make the CHOCOLATE FUDGE ICING you’ll need:
- Milk
- Sugar
- Cocoa
- Butter
- Shortening
- Vanilla
- Salt
Place milk, sugar, butter, shortening, and salt in a heavy sauce pan over medium high heat.
- Stir continuously while bringing to a boil.
- Once it reaches a rolling boil, stop stirring and allow to boil on its own for two minutes.
- Remove the chocolate fudge icing from heat.
- Add cocoa powder and vanilla.
- Stir until well blended.
- Now act quickly.
- Use a large spoon to spoon the icing over the cake or just pour directly from your saucepan. It will begin to set up rather quickly.
- Allow to sit until the icing hardens a bit.
Ingredients
- CHOCOLATE POUND CAKE:
- 1+1/2 cups butter
- 3 teaspoons vanilla
- 3 Cups sugar
- 1/2 Cup Cocoa
- 5 Eggs
- 1/2 teaspoon Baking Powder
- 3 Cups All Purpose Flour
- 1 Cups Milk
- GLAZE:
- 1+1/2 Cup Sugar
- 7 Tablespons Whole Milk
- 1/4 teaspoon salt
- 2 Tablespoons Shortening
- 1 teaspoon vanilla
- 2 Tablespoons Butter
- 1/2 Cup Cocoa
Instructions
- 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 to batter in mixing bowl, 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.
- For glaze, Combine sugar, cocoa, milk, shortening, margarine, and salt in heavy saucepan. Bring to a rolling , stirring constantly. Once it reaches a rolling boil, allow to boil without stirring for two minutes. Remove from heat and add vanilla. Stirr until cooled just slightly. Spoon over cooled cake.
Nutrition
You might also enjoy these recipes:
Grandmama’s No Fail 7 Minute Icing!
Easy Birthday Cake Recipe From Scratch
Fresh Strawberry Cake With Cream Cheese Icing
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.
Have you ever heard the story of the Little Red Hen? lol….I have made this cake several times and everyone loves it!
Oh Cindy, you must sit on a pillow! And, to think, you are missing out on all the raves you would get from family and friends. Really, it’s not that hard.
Just wanted to say thank you, for sharing your thoughts and all that you are doing you have been and continue to be a great example for us all
Kroger cakes can’t compare to homemade.
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.
If I were to use self rising flour how much
would I use? Your response will be greatly
appreciated 😉
EEep! Don’t use self rising in this. I tried that once. This is the only recipe in which that substitution was a completely disaster. Trust me 🙂
Can I use something in place of the shortening? Or would it be better to use a different frosting recipe? Thanks
I think more butter would work in its place. It may not get to the same hardness but then again it might. If it doesn’t, it is still going to be delicious.
Yep this looks like a winner
I can’t wait to try this recipe! Can I substitute buttermilk for regular milk?
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!!!
~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…….
Oh and the Queen of Cuisine will be having recipes on here as well ~wink wink~ ~grin grin~
Oh my Lord, you want to move to California and cook for my family? Keep em coming, we appreciate it!
Absolutely! I’ll move to Cali and have all of you speaking with a southern accent by the time I’m done!
I love feeding people!!!
I too speak with a southern accent, I will go with you and help because there is nothing better then cooking for people that love good food!