Wow, can you believe it's less than a week until Christmas? I'm sure you all are busy shopping, cooking, baking and doing all of those last minute errands that always build up the last week before Christmas. I know I am! I'm definitely drinking a little extra coffee these days. :)
I had to share another of my Grandmother's famous recipes for this holiday season. If you've been following my blog at all, you know my Grandmother is a fantastic baker and makes some of the best pies and cakes I've ever had. Being from Georgia, she specializes in pound cakes and always makes this chocolate pound cake with chocolate fudge icing every Christmas. I have loved this cake for years and hightail it over to the dessert table to get a piece (or several) when I see it brought out. The chocolate fudge icing is what makes this cake so great. It's cooked and poured hot over the pound cake, it cools and puddles over the cake and really tastes like chocolate fudge. Its so, so, SO good. If you want to be really "Georgia" about it, you can also mix in a cup of crushed pecans, which is how my Grandmother usually makes it and gives the cake a nice crunch. The smell of this cake baking just says Christmas to me.
The pound cake is very easy to make and is a large cake. You definitely want to use a large bundt pan for this recipe. The icing is very easy to make but you have to move swiftly as the ingredients will turn from icing to fudge in a period of seconds (not that that's a bad thing, it just won't be able to be spread on your cake). I recommend assembling all of the ingredients before you begin making the icing. Also, wait until the cake is completely cooled and you are ready to frost the cake before you make the icing as you must use the icing immediately after you cook it.
Chocolate Pound Cake with Chocolate Fudge Icing
3 sticks unsalted butter, softened
3 cups sugar
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
6 tbs. cocoa powder
1 cup milk
1 tbs. vanilla extract
Preheat oven to 350 degrees F. Grease and flour a large bundt pan (I use my 12-cup bundt pan for this as it's a large cake). Mix sugar and butter and beat very well. Add eggs, one at a time, beating after each addition. In a separate bowl, mix dry ingredients. Add dry ingredients, alternating with milk to butter mixture, beginning and ending with dry ingredients. Add vanilla extract.
Pour batter into prepared bundt pan and distribute batter evenly. Bake 1 hour or until a toothpick inserted into the cake comes out clean. Cool cake in pan on a wire rack for about 15 minutes. Turn cake out of pan onto wire rack and continue to cool. Cool completely before icing.
Chocolate Fudge Icing
*Note- This icing cooks so incredibly fast, so assemble all of the ingredients before starting. Do not prepare the icing until you are ready to ice the cake as it must be poured onto the cake immediately. *
1 stick unsalted butter
1/2 cup cocoa, scant (this means not quite a full 1/2 cup)
6 tbs. evaporated milk
1 box (3 3/4 cup) powdered sugar
1 tsp. vanilla
1/4 tsp. salt
optional: 1 cup chopped pecans
In a large saucepan, bring the butter, milk, and cocoa to a boil.
When the mixture has boiled, add the powdered sugar, vanilla, salt, and continue to simmer for about 30 seconds, stirring continuously. Mixture will be clumpy at first but will become thick and shiny. Do not cook longer than about 45 seconds or this mixture will start to become fudge and will become too thick to be used as icing. Pour immediately over the cake and spread as desired. The icing will immediately harden so you have to work fast.