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Fudge Pound Cake Recipe

The following Fudge Pound Cake recipe is one of my all-time favorites. But, before I share the recipe I'd like to share a story with you. Last week I made numerous baked goods for the company my husband works for. They were exhibiting their product at a trade show and provided holiday treats for everyone who visited their booth. It was especially important for the baked goods to leave a lasting impression.

Since the fudge pound cake is so scrumptious, I decided to quadruple the recipe. For some reason, I ended up with considerably more batter than I needed. I made the mistake of adding a little extra to each loaf pan. To make matters worse, I also forgot to turn on the kitchen timer. When I opened the oven door, I was aghast to see this...

 

Fudge_pound_cake

At first glance I thought all was lost. After all, it's a little "crispy" on top and certainly isn't very appealing. The extra batter I added caused the pound cake to overflow, which turned out to be good for me. As I surveyed the damage, I noticed most of the outer edges could be trimmed off. First, I trimmed the edges while the pound cake was still in the pan.

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Next, I flipped the cake out of the pan and trimmed up all the edges. It's looking much better, wouldn't you agree?

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After trimming the pound cake, I then sliced it in half

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Then, I sliced each half into 1-inch thick slices, which make for perfect finger food!

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When making pound cake or other baked goods, keep in mind that just because the top is burnt doesn't mean the entire cake is a loss. Once the burnt pieces were trimmed away, this fudge pound cake was baked to perfection. Slicing it into smaller pieces is a great way to serve at any function or holiday gathering.

Below is the recipe for this decadent Fudge Pound Cake. I recommend making one batch at a time to avoid the problems I encountered ;-)


FUDGE POUND CAKE

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Yield: 1 loaf
Prep Time: 15 minutes
Bake Time: 1 hour, 20 minutes

Ingredients:

1/2 cup unsalted Butter, softened
1-3/4 cups granulated Sugar
2 teaspoons Vanilla extract
3 Eggs
1-3/4 cups unbleached all-purpose Flour
2/3 cup Cocoa powder
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 cup Sour Cream (substitute with Light or Low-fat, if desired)

Directions:

  • Preheat oven to 350 degrees Fahrenheit
  • In a large mixing bowl, cream together butter, sugar and vanilla until smooth.
  • Beat in eggs, one at a time.
  • In a separate bowl, combine flour, cocoa, baking powder and baking soda.
  • Blend one-third of flour mixture into butter mixture; then 1/3 cup Sour Cream. Alternate until ingredients are incorporated.
  • Pour batter into a greased 9x5x3-inch loaf pan.
  • Bake 1 hour and 20 minutes, or until toothpick inserted in center comes out clean.
  • Cool in pan for 10 minutes. Remove from pan and cool completely.

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