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Frosted Chocolate Pound Cake

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Submitted by rocheleau

YIELD

10 servings

PREP

25 min

COOK

1 hrs

READY

2 hrs

Ingredients

½ 226.8
POUND G BUTTER
½ 118
3 7.1E+2
CUPS ML SUGAR
5 5
LARGE LARGE EGGS
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
plain, sifted
½ 118
CUP ML COCOA POWDER
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
1 ¼ 296
CUPS ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML COCOA POWDER
Icing
1 1
PACKAGE PACKAGE POWDERED SUGAR *
79
CUP ML MILK
hot
½ 118
CUP ML BUTTER
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Cream butter, shortening and sugar by hand until creamy.

Beat on medium speed with electric mixer until creamy.

Add 1 egg at a time and beat well after each addition.

Mix all dry ingredients together and add alternately with milk, beginning and ending with flour.

Add vanilla and use low speed to mix well, scraping down sides with a rubber spatula.

Prepare a large tubed pan; grease and line bottom with waxed paper.

Bake at 325℉ (160℃) for 1 hour and 25 to 30 minutes.

After cake is cool, top with the icing.

For Icing: Sift together powdered sugar and cocoa.

Beat butter until creamy.

Add small amount of sugar mixture, beating on low speed.

Add hot milk and remainder of sugar.

Beat well and scrape sides of bowl with rubber spatula.

Add vanilla; beat well and spread on cooled cake.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 513g (18.1 oz)
Amount per Serving
Calories 1724 42% from fat
 % Daily Value *
Total Fat 81g 125%
Saturated Fat 49g 244%
Trans Fat 0g
Cholesterol 455mg 152%
Sodium 919mg 38%
Total Carbohydrate 80g 80%
Dietary Fiber 10g 39%
Sugars g
Protein 51g
Vitamin A 52% Vitamin C 0%
Calcium 22% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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