Chocolate Pound Cake - Fudge Icing
A rich, moist chocolate pound cake with a decadent fudge icing, perfect for chocolate lovers and special occasions, offering deep cocoa flavors and a tender crumb.
Ingredients
Instructions
- Cream the butter, shortening, and sugar until light and fluffy.
- Sift together the dry ingredients: cocoa, flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the creamed mixture, about one-third at a time, beating well after each addition.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and chopped pecans if using.
- Pour the batter into a greased and floured tube pan.
- Bake at 300°F (150°C) for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
Ensure your butter and Crisco are at room temperature for easier creaming. If you don’t have Crisco, you can use an equal amount of additional butter. For a deeper chocolate flavor, consider substituting some of the flour with cocoa powder, but be mindful of the cake's structure. For added texture, you can incorporate mini chocolate chips into the batter.
Serving Suggestions
Serve this chocolate pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Cocoa Fudge Cake(Club Member: Ashley Wilson) for a chocolate lover's feast. For a more decadent experience, drizzle with chocolate fudge sauce or sprinkle with powdered sugar before serving.
Storage & Reheating
Store leftover chocolate pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Pound Cake - Fudge Icing contains roughly 2079 calories, with 29g protein, 196g carbohydrates, and 118g fat. It is an excellent source of iron (66% of the Daily Value), protein (58% of the Daily Value), and dietary fiber (52% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 580mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of pecans?
Absolutely! If you prefer a different flavor, you can substitute pecans with walnuts or even omit the nuts entirely for a smoother texture. Just ensure not to alter the overall liquid content when making substitutions.
What can I do if my cake sinks in the middle?
A sinking cake is often due to underbaking or too much leavening. Make sure to accurately measure your baking powder and avoid opening the oven door too early. Additionally, ensure your oven is calibrated correctly to maintain a consistent temperature throughout the baking process.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider increasing the cocoa powder to 3/4 cup and reducing the flour slightly. You could also fold in some melted chocolate into the batter for richer taste. Just be cautious not to alter the ratios too much, as it can affect the cake's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).