Chocolate Pound Cake with To-Die-For Hot Fudge Sauce

By Tamipri

Ingredients

• To-Die-For Hot Fudge Sauce:
• 1 1/2 c. butter , softened
• 3 c. sugar
• 5 large eggs
• 1 tsp. vanilla extract
• 3 c. all-purpose flour
• 5 Tb. Dutch-processed cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. whole buttermilk
• 1/2 c. sour cream
• 1 (12 oz.) pkg. semisweet chocolate morsels
• 1/2 c. butter
• 2 c. powdered sugar
• 1 (12 oz.) can evaporated milk
• 1 Tb. vanilla extract

Preparation

Step 1

Preheat oven to 325 degrees. Spray a 12-15 cup fluted pan with nonstick baking spray with flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, combine flour, cocoa, baking soda, baking powder, and salt. Gradually add to butter mixture, alterntely with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour batter into prepared pan, and bake for 1 hour to 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Serve cake with To-Die-For Hot Fudge Sauce.

For the To-Die-For Hot Fudge Sauce: In a medium saucepan, combine chocolate morsels, and butter. Cook over low heat, stirring frequently, for 2-3 minutes, or until chocolate is melted and smooth. Add powdered sugar and evaporated milk, whisking constantly, for 5 minutes. Remove from heat; stir in vanilla. Cover, and chill.

Note: Sauce can be made up to 1 week ahead and stored in refrigerator. Warm in microwave before serving.