Chocolate Fudge Pound Cake Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 325°. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired. , Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.