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...
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.
Next, I flipped the cake out of the pan and trimmed up all the edges. It's looking much better, wouldn't you agree?
After trimming the pound cake, I then sliced it in half
Then, I sliced each half into 1-inch thick slices, which make for perfect finger food!
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
Yield: 1 loaf
Prep Time: 15 minutes
Bake Time: 1 hour, 20 minutes
1/2 cup unsalted Butter, softened
1-3/4 cups granulated Sugar
2 teaspoons Vanilla extract
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)
- 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.