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Chocolate Pound Cake

Thursday, January 01, 2004
Categories:
American/Dessert
Yield:
Ingredients:
Cake:2 c. all-purpose flour
1 small pkg. instant chocolate pudding mix
2 c. granulated sugar
4 tbsp. cocoa
1 stick butter
½ c. vegetable oil
1 c. water
½ tsp. salt
3 eggs
½ c. buttermilk
1 tsp. vanilla
1 tsp. baking soda

Icing:
4 tbsp. cocoa
1 stick butter
3 to 6 tbsp. buttermilk (3 for thicker icing, 6 for glaze consistency)
1 tsp. vanilla
1 (1 lb.) box powdered sugar

Directions:
Cake:
Preheat oven to 350 degrees. Grease pan and dust lightly with cocoa powder. Cake can be prepared in a bundt pan, sheet cake pan, round cake pans, or you can make cupcakes!

In a large mixing bowl, combine flour, instant pudding mix, and sugar (a wire whisk blends this easily); set aside. In a saucepan, over medium heat, combine butter, cocoa, oil, water and salt; bring mixture to a boil, then remove from heat; allow to cool 5 minutes. When slightly cooled, pour over the dry ingredients; blend well. Add eggs, one at a time, mixing well after each addition. Stir in buttermilk, vanilla and soda. Pour batter into prepared pan. Bake cake at least 45 minutes, or until toothpick inserted in center comes out clean. Allow to cool in pan for about 10 minutes, then remove to wire rack to cool completely. Frost cake while icing and cake are still warm. Icing will harden as it cools.

Icing:
In a small saucepan, combine cocoa, butter, buttermilk and vanilla. Heat mixture, stirring until well blended. Stir in powdered sugar, a little at a time, stirring until smooth. Allow icing to cool a few minutes, then spread over warm cake. Enjoy!

Note: Cake can be prepared in a bundt pan, sheet cake pan, round cake pans, or you can make cupcakes! Adjust baking time according to pan size. I tested this recipe using a bundt cake pan, and baked for 45 to 50 minutes. I also used 6 tablespoons of buttermilk in the icing, for a thinner consistency.



Nutrition Facts:
Source:
Prepared for ‘Green Country Kitchens'

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