Decadent Chocolate Pound Cake With Luxurious Fudge Icing

Prepare to be swept away by the rich and velvety decadence of this chocolate pound cake with a luxurious fudge icing. Indulge in the moist and tender crumb of the cake, perfectly complemented by the smooth and creamy fudge icing. This recipe is a true delight for chocolate lovers.

Ingredients

1	cup unsalted butter
½	cup butter flavor shortening
3	granulated sugar
5	large eggs
3	cups all-purpose flour
½	cup unsweetened natural cocoa powder
⅔	teaspoon baking powder
¼	teaspoon salt
1	teaspoon vanilla extract
1 ¼	cups whole milk
2	cups granulated sugar
⅔	cup whole milk
½	cup unsalted butter
¼	cup unsweetened natural cocoa powder
¼	teaspoon salt
1	teaspoon vanilla extract

Instructions

• 1. Preheat the oven to 325 degrees Fahrenheit.
  2. Grease and flour a 12-cup tube pan; set aside.
  3. In a large bowl, beat unsalted butter, butter flavor shortening, and granulated sugar until very creamy using an electric mixer at medium speed.
  4. Add the large eggs, one at a time, beating well after each addition.
  5. In another bowl, sift together all-purpose flour, unsweetened natural cocoa powder, baking powder, and salt.
  6. Add the flour mixture to the butter mixture, alternately with whole milk, beginning and ending with the flour mixture.
  7. Pour the batter into the prepared pan.
  8. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center of the cake comes out clean.
  9. Note: Depending on your oven, you may need to bake your cake longer than the stated time.
  10. Let the cake cool in the pan for 15 minutes.
  11. Invert the cake onto a cooling rack and let it cool completely.
  12. Place the cake on a cake plate, ready to frost, before preparing the fudge icing.
  13. Frost the cake with the fudge icing as soon as it reaches the proper spreading consistency.
  14. For the icing, in a saucepan, combine granulated sugar, whole milk, unsalted butter, unsweetened natural cocoa powder, and salt.
  15. Bring the mixture to a boil over medium heat.
  16. Let it boil for 2 minutes.
  17. Remove from heat and add vanilla extract.
  18. Beat at high speed with an electric mixer for 6-8 minutes, or until the frosting becomes creamy and reaches a spreadable consistency.
  19. If making the icing on a rainy day, it may take longer to reach a spreadable consistency.
  20. If you overbeat the icing or it begins to harden, add a little hot water, 1 teaspoon at a time, until the icing is spreadable again.

Aug 15, 2024