Frosted Chocolate Pound Cake

Decadent chocolate, rich & heavenly

(Republished – Frosting Recipe has been changed)



  • 1 cup  butter; softened
  • 1/2 cup organic shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup  unsweetened cocoa powder
  • 1 cup  milk
  • 1 tsp vanilla


  1. Preheat oven to 325º.
  2. Grease and flour a 10 inch tube or Bundt pan.
  3. Cream the butter and shortening together in a large mixing bowl (I use my electric mixer)
  4. Add the sugar and mix until well blended.
  5. Add the eggs one at a time, beating after each addition until well blended.
  6. Sift together the flour, baking powder, salt and cocoa and add alternatively with the milk to the batter, beating well.
  7. Add the vanilla and beat till well blended.
  8. Pour the batter into the prepared pan and shake gently to distribute the batter evenly and eliminate any air bubbles.
  9. Bake 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool completely in the pan before turning out onto a cake plate.
  11. Spread the frosting liberally and evenly over the top and sides of the cake.
  12. Let cool completely and keep covered till ready to serve.



  • 2 cups confectionery sugar
  • about 1/4 cup evaporated milk
  • 2 tbsp butter
  • 1/4 – 1/2 cup unsweetened cocoa powder (I use Ghiradelli)
  • 1 tsp vanilla extract


  1. With an electric mixer combine the confectionery sugar,  about half of the evaporated milk and the butter.
  2. Add unsweetened cocoa powder, to taste, and mix well, alternating with the rest of the evaporated milk. *
  3. Add vanilla and mix well.
  4. Beat until light and fluffy, 5 minutes minimally
  5. Spread the frosting on the cake.

*If the frosting is too running, add a little more confectionery sugar, too thick a little more evaporated skim milk.

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