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Chocolate Pound Cake with Fudge Frosting

 

17

Yield

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

Pound cake
1 cup butter
softened
½ cup vegetable shortening
*
3 cups sugar
5 large eggs
3 cups cake flour
sifted
½ cup cocoa powder
¼ teaspoon baking powder
*
1 ¼ cups milk
1 teaspoon vanilla extract
Fudge frosting
2 cups sugar
¼ cup cocoa powder
¼ teaspoon salt
cup milk
½ cup vegetable shortening
*
1 teaspoon vanilla extract

Directions

Beat butter and sugar until creamy.

Beat in eggs, one at a time, just until yellow disappears.

Combine dry ingredients and add to creamed mixture alternately with milk, beginning and ending with flour, just until blended after each addition.

Stir in vanilla.

Bake in a greased and floured 10 inch tube pan 1 hour at 325℉ (160℃), until a toothpick inserted in the center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes before removing and cooling completely on rack.

Spread with frosting.

Frosting: Combine sugar, cocoa, salt, milk and shortening in saucepan.

Boil 2 minutes over medium heat, stirring constantly.

Remove and add vanilla.

Beat at high speed until smooth and of the proper consistency.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 608g (21.4 oz)
Amount per Serving
Calories 193627% of calories from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 34g 170%
Trans Fat 0g
Cholesterol 396mg 132%
Sodium 615mg 26%
Total Carbohydrate 115g 115%
Dietary Fiber 7g 28%
Sugars g
Protein 48g
Vitamin A 39% Vitamin C 0%
Calcium 23% Iron 61%
* based on a 2,000 calorie diet How is this calculated?

 

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