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: Southernplate.com 

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.