Chocolate Pound Cake With Fudge Glaze

My Mother in law came down for a visit this past weekend and we had such a great time. This was also the last weekend before school started, so we were busy running around finishing up last minute errands. When my Mother in law comes down for a visit I always like to make a yummy dessert for her. Usually its a quick and easy cake so everyone has something to nibble on between meals.

I wasn't sure what to make this time then I remembered this Chocolate Pound Cake recipe I saw over on Southern Plate . The picture alone looked so delicious, so I knew it was the perfect cake to make.  I was so surprised at how high the cake baked it and how delicious the chocolate glaze was.  

This pound cake definitely would be great by itself, but the Chocolate Glaze really took it over the top. I took Christy's advice on placing the glaze in a cool bowl of water and stirring to cool it off a bit before pouring it on the cake. It really started to set up perfectly. I drizzled the glaze on the cake and it just ran down the sides. I'm telling you!!! you gotta make this cake it's so worth it. My Mother in law enjoyed the cake so much I even sent her home with a few pieces. 

I did bake this pound cake the night before serving. It's still so darn hot in Texas and turning on the oven in the day time is a big no no.

The chocolate glaze just pours down the sides, but hardens up nicely. 

Ta DA!!!!!!!!!!!!! here it is all done the glaze set up perfectly just like the recipe said it would. 

Chocolate Pound Cake W/Fudge Glaze

3 - sticks (1 1/2 cups) real butter
3 - teaspoons vanilla extract
3 - cups sugar
1/2 - cup baking cocoa
5 - eggs
1/2 - teaspoon baking powder
3 - cups all purpose flour
1 - cup whole milk

Preheat oven to 325. Grease and flour bundt or angel food cake pan (12 cups size), set aside. Cream butter  or margarine 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 cake cool in the pan for 10 minutes before removing. Remove cake and cool completely on a baking rack before adding the glaze. 

Fudge Glaze:

1 1/2  - cups sugar
7 - tablespoon milk
1/4 - teaspoon salt
2 - tablespoons shortening
1 - teaspoon vanilla
2 - tablespoon butter or margarine
1/2 - cup baking Cocoa
10-12 cup bundt pan 

Combine sugar, cocoa, milk, shortening, margarine or butter, 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.  Stir until cooled just slightly. Spoon over cooled cake.

While the cake sits on the baking rack place a plate under the rack to catch the glaze so it doesn't pool around the cake (see above photo in the step by step directions). 

Adapted from: 

Cook's Note: This recipe makes a very large pound cake so it is important to use a large 10-12 cup capacity bundt or angel food cake pan. 


Hey Tina, this looks delicious You know how I feel about chocolate. I like the glaze recipe, so I hope you don't mind, I copied it down. Good job neighbor.
Anonymous said…
Yummy! Looks like we were both busy baking cakes this weekend. I love the glaze and how beautiful it turns out. I will be trying this soon! :)
Stephanie said…
That looks fantastic - the glaze really did set up just perfect!
Jenny said…
This looks so chocolaty and fabulous! Great blog and great recipe!
Live.Love.Eat said…
Hmmm. This looks incredible. And fat free right ? :)
Anonymous said…
I just made my first Chocolate Pound Cake not long ago, only it was Chocolate Kahlua Pound Cake. It was a smashing success here at the office.
Now I'd love to try this one. Sounds delish.
Tina Butler said…
Thanks for stopping by everyone. The pound cake was a huge hit. The glaze was so good. And of course this is a fat free recipe LOL.

Donna I would love to try the Kahlua Pound Cake that sounds so good. I would love for you to share the recipe.
Haley said…
We would like to feature your chocolate pound cake on our blog. Please email if interested. Thanks :)

THB101 said…
This was an awsome find thanks so much for the recipe. I'm a student at UTSA and tried it out for our poker night and it turned out amazing. Thanks a bunch.
Anonymous said…
I tried this cake & mine overflowed in the oven. I followed the recipe & directions exactly, I don't know what when wrong. I will try it again but will have to probably make 2 cakes :-)
Love My Boys! said…
I love all of your recipes, I shared a chocolate pound cake recipe as well! I just started blogging and adding recipes that I've came across that are delicious! Feel free to check it out!

Anonymous said…
I'm sorry, but what does the T stand for in the recipe for the glaze?
Tina Butler said…
It's ok that was the abbreviation for tablespoon. I went in and adjusted the recipe to reflect the measurements.
Anonymous said…
I made the glaze according to instruct but the glaze is not smooth. The consistency is very grainy so I did not top my cake yet. Should I use mixer?
UmMa said…
I made this tonight and my FIL said I could make one everytime he comes over and my non-chocolate loving hubby even said it was good. He especially liked the glaze. Mine wasn't as pretty and smooth as yours,Tina, but still tasted good. I just wish I had known to use a very large cake pan! It rose a little over the top of the pan and I used a pretty large one
Anonymous said…
When you say cool slightly(for glaze) what does that mean? Is the glaze still hot when u pour it on the cake?
LadyMichigan said…
Your site is always excellent, and I have found many "Keeper" recipes here. But Southern Plate is an awesome site also.
Unknown said…
Do I have to use margarine? Hope this didn't get sent more than once. I was having trouble sending it.
Tina Butler said…
You can substitute with butter Barbara. The original recipe states margarine which I think is a personal preference from southern plate, but pounds cake use butter so I think either or can be used. Especially if you do not like margarine.
Shirley said…
I made this cake today, tasted the crumbs after I took it out of the pan. I bake/cook for a hobby. THIS CAKE IS WONDERFUL!!!!
So totally putting it in the "go to" file. I can't wait to see what the glaze does for this cake. I would even serve it plain with a raspberry sauce and whipped cream! Good Job
Penny W said…
Mine turned out a little dry and a little moist. I followed directions to the t. What could have gone wrong?
Bria Sativa said…
I'm so glad I found this! My mom's 69th birthday is coming up, so I wanted to make something special. We used to have this community cookbook from Milford, TX (I think it was published in the early 80s) I used to cook from as a teenager. It had the BEST chocolate pound cake recipe and I made it as often as I could (a little labor-intensive for a cake). We lost the cookbook over the years, so I thought I might be able to find it online. That was 30 years ago, but as soon as I saw this, I knew it this close, if not the same recipe. Thanks!