I originally published this recipe in 2008 and updated the post in 2019. I hope you enjoy it!
Grandmama’s Chocolate Pound Cake with Fudge Glaze
I have received 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 recipe from my Grandmama that is sublime on its own, but when you add Grandmama’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! I make a peanut butter version of it, too.
This cake has an interesting history in my life. When Ricky and I got married, he had just graduated from college and I was still working on my Home Economics degree. So, in order for us to have a little extra money, I made this cake. Back then I sold them for $18 each and I felt like I was making a fortune. Every now and then someone would write me a check for $20 and I was really living the big time then! As a result, I have a special fondness for this cake on many levels: My grandmama, sweet memories of days gone by, and the joy of being able to make a little extra money to help ends meet. Aside from that, it’s just a good old timeless recipe. I hope you get to try it soon.
You’ll need: Milk, All Purpose Flour, Sugar, Baking Powder, Vanilla, Cocoa, Three sticks butter, & 5 Eggs. 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 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.
Place milk, sugar, butter, shortening, and salt in a heavy sauce pan over medium high heat.
Once it reaches a rolling boil, stop stirring and allow to boil on its own for two minutes.
Remove from heat. Add cocoa powder and vanilla. Stir until well blended.
- 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
- 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
- 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.