POUND CAKE WITH CHOCOLATE ICING RECIPES
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 I RECIPE | ALLRECIPES
This was my mother's recipe. You may eat it as is or put a fudge frosting on it.
Provided by Suzanne Stull
Categories Desserts Cakes Pound Cake Recipes
Yield 1 - 9-10 inch tube pan
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.
- Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.
- Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
- Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.
- Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.
Nutrition Facts : Calories 504.8 calories, CarbohydrateContent 69.6 g, CholesterolContent 102.9 mg, FatContent 23.4 g, FiberContent 1.9 g, ProteinContent 6.9 g, SaturatedFatContent 11.3 g, SodiumContent 186.7 mg, SugarContent 44.1 g
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i am trying regular recipes but changing sugar to splenda/splend blend and all purpose flour to white wheat flour as i am learning how to cook and bake for diabetic me.I went on King Arthur flour site to see what they had to say about White whole wheat flour and here it is..
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Having showed you that (for my diabetic friends on JAP)I am posting the regluar recipe for the Pound cake and what I subsituted for sugar and flour..
When I was making this cake I was wondering if it would go bouncing all over the floor and be hard as a rock LOL Because I have to tell you this is my first attempt of baking with whole wheat flour.
But I will NOT go without my goodies so having said that I will go type out the recipe!
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i am trying regular recipes but changing sugar to splenda/splend blend and all purpose flour to white wheat flour as i am learning how to cook and bake for diabetic me.I went on King Arthur flour site to see what they had to say about White whole wheat flour and here it is..
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Having showed you that (for my diabetic friends on JAP)I am posting the regluar recipe for the Pound cake and what I subsituted for sugar and flour..
When I was making this cake I was wondering if it would go bouncing all over the floor and be hard as a rock LOL Because I have to tell you this is my first attempt of baking with whole wheat flour.
But I will NOT go without my goodies so having said that I will go type out the recipe!
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