CHOCOLATE POUND CAKE WITH FUDGE ICING RECIPE - FOOD.COM
Make and share this Chocolate Pound Cake With Fudge Icing recipe from Food.com.
Total Time 1 hours 50 minutes
Prep Time 30 minutes
Cook Time 1 hours 20 minutes
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube pan; set aside.
- In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
- Add eggs, one at a time, beating well after each addition.
- In another bowl, sift together flour, cocoa, baking powder, and salt.
- Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
- Pour batter into prepared pan.
- Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
- Note: You may have to bake your cake longer than the stated time, depending on your oven.
- Let cool in pan for 15 minutes.
- Invert onto a cooling rack and let cool completely.
- Place cake on a cake plate, ready to frost, before making fudge icing.
- Frost with fudge icing as soon as it reaches the proper spreading consistency.
- For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
- Bring to a boil over medium heat.
- Let boil for 2 minutes.
- Remove from heat and add vanilla.
- Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
- If making icing on a rainy day, it may take longer to reach a spreadable consistency.
- If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.
Nutrition Facts : Calories 783.2, FatContent 35.9, SaturatedFatContent 18.6, CholesterolContent 142.4, SodiumContent 169.2, CarbohydrateContent 112.5, FiberContent 2.6, SugarContent 85.5, ProteinContent 8.4
CHOCOLATE POUND CAKE WITH BUTTER CREAM FROSTING
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Total Time 1 hours
Prep Time 30 minutes
Yield 1
Number Of Ingredients 18
Steps:
- "Cream butter and margarine until smooth; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients, and add to creamed mixture alternately with milk and vanilla. spoon batter into a well-greased 10 inch tube pan or Bundt pan. Bake at 325 degrees for 35 minutes; reduce heat to 200 degrees and bake an additional 35 to 40 minutes. Cool; spread with Butter Cream Frosting, and decorate as desired. Butter Cream Frosting: Cream margarine and cream cheese until light and fluffy. Add salt and sugar, a small amount at a time, beating until smooth. Slowly beat in just enough milk to make mixture spreadable; add vanilla. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip"
Nutrition Facts : Calories 22450 calories, FatContent 1233.68247137952 g, CarbohydrateContent 2658.88495742256 g, CholesterolContent 7278.50481968 mg, FiberContent 12.5846001989096 g, ProteinContent 283.55437255184 g, SaturatedFatContent 505.585079194976 g, ServingSize 1 1 Cake (6176g), SodiumContent 17900.359862512 mg, SugarContent 2646.30035722365 g, TransFatContent 114.73400870488 g
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