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.
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?
Ingredients: 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.
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.
MY LATEST VIDEOS
You’ll need milk, sugar, cocoa, margarine, shortening, vanilla, and salt.
Once it reaches a rolling boil, stop stirring and allow to boil on its own for two minutes (no more).
Â
- CHOCOLATE POUND CAKE:
- 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
- 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.
- 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.
Yum
After I put the icing on the cake. I messed it up trying to remove it from the rack onto the cake pan. Any suggestions on what I need to do?
I have done that before. I have made another batch of icing and poured it over the top to help hide where it got messed up. Or, you can just do what I do, slice it and enjoy, some of the worst looking cakes I have made have been the best tasting.
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…
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?
Oh my goodness! This is what I will make my husband for Valentines! He will be so thrilled. i hope mine turns out as pretty as yours! Thank you for sharing.
I know it will be beautiful in the eyes of the one that matters Nonna!!!
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).
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.
the cake didn’t come out as pictured, the cake was really dry. maybe I over mixed. not sure
You might want check your oven’s temperature. Every model is different, sometimes you have to go on a feeling or use a thermometer.
Hi there! I was wondering for the chocolate pound cake, could I substitute by using
heavy cream instead of using milk? Thank you in advance 😀
That should be fine. I’ve never tried it myself but it seems like a great sub.
The trick to a perfect cake any cake, do not over mix. By the time you have all ingredients in one bowl, no more than two to three minutes on medium continuing to scrape the bowl. More importantly, sit by the oven and take out at the exact time when springs back and cake tester comes out clean. Perfecting a moist delicious cake takes time. And so the the art in baking a wonderful cocoa pound is a learning curve that takes patience eventually leading to a perfect cocoa pound cake.
My icing is sugary did I cook too long