Aunt Rosie's Chocolate Pound Cake
This was favorite growing up.
Servings: 10 slices
Equipment
- 1 10" Tube Pan with removable bottom
Ingredients
Cake
- 3 Cups All-purpose Flour
- 3 Cups Granulated White Sugar
- 1/2 Cup Cocoa Powder
- 1/2 tsp. Baking Powder
- 1/2 tsp. Kosher Salt
- 1 Cup Unsalted Butter, at room temperature
- 1/2 Cup Crisco You can use coconut oil but it will alter the flavor a little.
- 1-1/4 Cup Whole Milk, at room temperature
- 6 Lg. Eggs, at room temperature
- 2 tsp. Vanilla Extract
Glaze
- 1/2 Cup Crisco
- 2 Cups White Granulated Sugar
- 1/4 Cup Cocoa Powder
- 1/4 tsp. Kosher Salt
- 2 tsp. Vanilla Extract
Instructions
Cake
- In the bowl of a standup mixer, fitted with the paddle attachment cream together, your butter shortening, and sugar.Add the eggs, one at a time and blend after each one. Be sure to scrape down the sides.Sift all the drying ingredients together and add alternating with the milk.Add the vanilla.
- Butter and flour a 10 inch tube pan. Poor batter in. And smooth the top. Bake at 325° for about an hour. You may need an additional 20 minutes or so. A tester should come out with just a few moist crumbs. Make sure you test in several parts of the cake.
Glaze
- Over a low heat, stir together, the sugar and shortening until some of the graininess has gone, and your sugar is fully dissolved. Stir in your Cocoa powder, salt, milk, and then vanilla.Stir constantly with a whisk or wooden spoon. Cook for at least two minutes. You do not want this to come to a boil. But you do want to try and get it as smooth as possible.If it becomes too thick, you can add a teaspoon at a time of heavy cream until your desired consistency.
- Cool before pouring over the top of the chocolate poundcake.You can, once it's cooled whip the frosting. If you do this, then spread the frosting over the cake.