Chocolate Pound Cake with Fudge Glaze
This recipe is from Mommy's Kitchen





Pound Cake Batter:

3 sticks margarine or butter
3 tsp vanilla
3 Cups sugar
(do not substitute with Splenda)
1/2 C Cocoa
5 Eggs
1/2 tsp Baking Powder
3 Cups All Purpose Flour
1 Cup Milk (Preferably Whole Milk)

Preheat oven to 325. Grease and flour bundt pan, set aside. Cream butter in large mixing bowl. Add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In separate bowl, stir together flour, cocoa, and baking powder. Measure milk and stir vanilla into it. Add milk and dry ingredients alternately, mixing after each addition. Pour into pan and bake for one hour and twenty minutes. Let cool for ten minutes before removing from pan and allowing to cool completely before adding glaze.

Fudge Glaze:

1 1/2 Cups Sugar
7T Milk
1/4 tsp salt
2 T Shortening
1 tsp vanilla
2 T Margarine
1/2 Cup Cocoa

Combine sugar, cocoa, milk, shortening, margarine, and salt in heavy saucepan. Bring to a rolling , stirring constantly. Once it reaches a boil, allow to boil without stirring for two minutes, no more. Remove from heat and add vanilla. Stirr until cooled just slightly. Spoon over cooled cake.


This was a good cake, a bit dry but wasn't too sweet and didn't have an overpowering choclate flavor.