New? Register Here    Lost your Password?

Chocolate Pound Cake with Chocolate Fudge Icing

Submitted by: syrupandbiscuits on April 15, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading ... Loading ...
Chocolate Pound Cake with Chocolate Fudge Icing

A rich, moist delicious chocolate pound cake with equally delicious chocolate fudge icing.

This is a family recipe that is no tellin’ how old. My mother’s cousin, Esther, made this cake. Mama loved this cake more than she loved her luggage. She would beg Esther to make it for her. Everybody needs to make this cake once in their lives. I’m serious. You need to plan a day to do this. But, there’s one requirement. A piece of this cake MUST be served with a glass of ice cold milk in a canning jar. If you break that rule, we all will know about it. Don’t embarrass yourself. Or me.

I have Esther’s handwritten recipe. She included some notes about some of the ingredients. I’m writing this recipe in Esther’s voice.

Featured in Blog Post

Difficulty: Intermediate

Servings: 10

Prep Time: 30 min.   Cook Time: 80 min.  

Ingredients

For cake:
1/2 pound butter or 3 sticks oleo. I use oleo.
1/2 cup shortening. I use cooking oil.
3 cups sugar
5 eggs
3 cups plain flour
1/2 teaspoon baking powder
1 teaspoon salt
4 tablespoons cocoa
1 cup sweet milk
1 tablespoon vanilla

For icing:
3/4 stick oleo
2 squares of chocolate
1 pound of confectioners sugar
1 teaspoon vanilla
Cream as needed

Directions

For cake:

Cream together butter and shortening. Add sugar and eggs. Sift dry ingredients together and add vanilla. Add alternately with cream mixture. Bake in a large pound cake pan (tube pan) 9 to 10 inches. Put wax paper in bottom. Spray sides and bottoms. Cook 325 degrees for 80 minutes. My stove cooks it in 1 hour at 300 degrees. Don’t overcook it. It will be dry. Some stoves cook different.

For icing:

Melt butter and chocolate together. Add sugar and vanilla. Cream well and spread. It should be firm. And spread good not runny. I let it set a few minutes and run a knife around tube and it comes out good.

Categories: Cakes, Frostings & Icings

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:



Reviews

2 reviews | Get new review notifications:

Subscribe via RSS Feed

  1. 5-25
    9:01
    pm
    Avatar of Little Deep Creek

    I made this wonderful cake tonight and it looks soooo delicious I cannot wait until tomorrow night to have a large slice with my milk in a mason jar. When I saw the picture of the cake it looked just like a cake my Daddy would bring home ever so often from a very sweet lady name Hester Sue. So many wonder memories.

  2. 5-25
    9:40
    pm
    Avatar of Syrup and Biscuits

    @Little Deep Creek, I hope you enjoy your cake and milk tomorrow night. I can’t wait to hear what you think about it!

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).






If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You



Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes,
we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials


Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




  • Thanks for being part of our community!