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Chocolate Pound Cake With Fudge Icing

1 cup unsalted butter
12 cup butter flavor shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
12 cup unsweetened natural cocoa powder
23 teaspoon baking powder
14 teaspoon salt
1 teaspoon vanilla extract
1 14 cups whole milk
2 cups granulated sugar
23 cup whole milk
12 cup unsalted butter
14 cup unsweetened natural cocoa powder
14 teaspoon salt
1 teaspoon vanilla extract


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.

Source: www.food.com