Chocolate Pound Cake with Fudge Frosting
Yield
servingsPrep
30 minCook
90 minReady
2 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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
|
|
⅔ | cup |
milk
|
|
½ | cup |
vegetable shortening
|
* |
1 | teaspoon |
vanilla extract
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
butter
softened |
|
118 | ml |
vegetable shortening
|
* |
7.1E+2 | ml |
sugar
|
|
5 | large |
eggs
|
|
7.1E+2 | ml |
cake flour
sifted |
|
1.3 | ml |
baking powder
|
|
118 | ml |
cocoa powder
|
|
296 | ml |
milk
|
|
5 | ml |
vanilla extract
|
|
Fudge frosting | |||
473 | ml |
sugar
|
|
59 | ml |
cocoa powder
|
|
1.3 | ml |
salt
|
|
158 | ml |
milk
|
|
118 | ml |
vegetable shortening
|
* |
5 | ml |
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.