Chocolate Fudge Pound Cake Recipe

16

Ingredients

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

Preparation

Step 1

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.)