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Chocolate Pound Cake with Fudge Frosting

 

14

Yield

servings

Prep

30

min

Cook

90

min

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 cup butter
softened
½ cup vegetable shortening
*
3 cups sugar
5 large eggs
3 cups cake flour
sifted
¼ teaspoon baking powder
*
½ cup cocoa 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

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and cocoa; stir well.

Add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Mix just until until blended after each addition.

Stir in vanilla.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 325℉ (160℃) for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

Spread Fudge Frosting on top and sides of cake.

Fudge Frosting: Combine all ingredients except vanilla in a heavy saucepan.

Bring to a boil, stirring constantly; boil 2 minutes, stirring constantly.

Remove from heat; pour into a small mixing bowl, and add vanilla.

Beat at cups.

 

* 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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