Chocolate Pound Cake with Chocolate-Pecan Frosting

Name: Chocolate Pound Cake with Chocolate-Pecan Frosting
Cuisine: United States
Ingredients: ½ cup cocoa; ¾ teaspoon baking powder; 3 cups sifted (all-purpose) flour; 1¼ cups evaporated milk; 1 cup (2 sticks) butter, softened; ½ teaspoon salt; 1 teaspoon vanilla extract; 3 tablespoons milk; 1¼ cups confectioners’ sugar; 1¼ cups chopped pecans; ½ teaspoon vanilla extract; 1½ cups sugar; ½ cup shortening; 1½ cups light or dark brown sugar; 1½ cups light or dark brown sugar; ¼ cup (½ stick) butter; 5 eggs; One 1-ounce square unsweetened chocolate, or 3 tablespoons cocoa; One 1-ounce square unsweetened chocolate, or 3 tablespoons cocoa

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Southern Cakes

By Nancie McDermott

Published 2007

About

This handsome cake has a deep, rich, chocolate flavor without too much sweetness. But if sweet pleases you as it does me, do spread that frosting on top. You could also dust the cake with confectioners’ sugar, or serve it with a generous dollop of whipped cream or a big scoop of vanilla ice cream.

Ingredients

Chocolate Pound Cake

3 cups sifted (all-purpose) flour
½ cup cocoa
¾

Americas
United States
Cake
Dessert
Vegetarian

Method

To make the cake, heat the oven to 325°F. Generously grease and flour a 10-inch tube pan or two 9-by-5