Chocolate Pound Cake with Frosting
Submitted by raggy
Hefty chocolate pound cake with sweetened condensed milk for extra richness, baked in a tube pan and topped with a cooked cocoa frosting that sets with a glossy snap.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsSix eggs. Three cups of sugar. Sweetened condensed milk. This is not a cake that apologizes for being indulgent.
The condensed milk is what sets this pound cake apart from the rest, giving the crumb a caramel-tinged richness and a moisture that lasts for days.
Baked low and slow in a tube pan for a full 90 minutes, it develops that classic tight, buttery grain that pound cakes are known for, with cocoa woven through every layer.
The frosting is old-school: shortening, sugar, cocoa, and milk cooked together on the stove until it hits the soft ball stage, then cooled and spread thick. It sets up with a slight sheen and a fudge-like chew.
Pro Tips
- Beat the eggs in one at a time and mix thoroughly between each; this is what gives pound cake its structure
- Test the frosting by dropping a small spoonful into cold water. When it forms a soft ball, pull it off the heat immediately
- Let the frosting cool to barely warm before spreading, or it will slide right off the cake
- Wrap leftover slices tightly in plastic; the condensed milk keeps this cake moist for up to 5 days
Ingredients
Directions
Cake: Mix flour, cocoa, salt and baking powder together.
Cream shortening, margarine and sugar.
Add eggs, beating in well.
Add milk and flour alternately, beating well.
Add flavoring; beat.
Bake in a greased tube pan at 325 degrees for 1½ hours.
Frosting: Combine all together.
Cook for 2 minutes, stirring constantly.
Test by dropping in cold water.
When ball forms when it hits the water, the frosting is done.
Cool and spread on cake.
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