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Chocolate Fudge Pound Cake
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: Diva Party Food
| 1 1/2 sticks | unsalted butter |
| 3 c. | sugar |
| 5 large | eggs |
| 1 c. | whole milk |
| 2 tsp. | vanilla |
| 3 c. | flour |
| 1 tsp. | salt |
| 1 tsp. | baking soda |
| 3/4 c. | unsweeted cocoa powder |
| Optional: | powdered sugar; chocolate frosting; coffee ice cream and fudge sauce |
| Optional: | fresh raspberries or strawberries |
Preheat oven to 350 degrees. Coat 10 inch tube or bundt pan with cooking spray. Beat (mixer) butter and sugar until fluffy, about 2 minutes. Add eggs, one at a time, beating well after each. Add milk and vanilla and beat until blended. Add the flour, salt, baking soda and cocoa and beat on low speed until flour disappears into the batter. Transfer to prepared pan and smooth the top. Bake until skewer inserted in center comes out clean, about 1 hour. Place pan on rack and let cool for 25 minutes, then remove cake from pan and let cool completely on the rack. (Cake can be covered tightly and stored at room temperature for up to 4 days or freeze up to 2 months.)
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