Fudge Pound Cake – a delicious recipe with Flour, Cocoa, Salt, Butter, Sugar, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["At least one hour prior to baking, bring all ingredients to room temperature. This is extremely important!", "Grease a 9 x 5 loaf pan and dust with cocoa powder. Tap to remove excess; set aside.", "Sift or whisk together the flour, cocoa powder and salt; set aside. Preheat oven to 350u00b0F.", "In a large mixing bowl, cream butter for 5 minutes or until light and fluffy. Gradually add the sugar, beating until each addition is completely incorporated. (Mixture should not be ""grainy."")", "Add the eggs one at a time, beating at least 30 seconds after each egg has been added. Add vanilla and beat well.", "Alternately add dry ingredients and sour cream, blending well after each addition.", "Pour batter into the prepared loaf pan. Cut through the batter with a knife or spatula several times to release air bubbles.", "Bake at 350u00b0F for 1 1/2 hours or until a cake tester inserted in the center comes out clean. Cool on a wire rack for 20 minutes. Remove from the pan and cool completely."]
850
kcal
Calories
35
g
Fat
128
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cup Cake Flour, 1/2 cups Unsweetened Cocoa Powder, Plus Extra For Dusting The Pan, 1/2 teaspoons Salt, 1-1/2 stick Butter, and more.
Yes, Fudge Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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