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Chocolate Pound Cake with Chocolate Pecan Icing

I found it! Sifting through my mother's very old recipes, I found this chocolate pound cake that I had been yearning to taste again. The chocolate pecan icing on this cake is to die for.

Chocolate Pound Cake with Chocolate Pecan Icing


for the Cake

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1/2 cup Crisco shortening

  • 5 Tbsp cocoa

  • 2 1/2 cups sugar

  • 5 large eggs, room temperature

  • 3 cups flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup milk

  • 1 Tbsp pure vanilla extract

for the Icing

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 4 Tbsp cocoa

  • 4 - 6 Tbsp milk

  • 1 box powdered sugar

  • 1 cup chopped pecans

  • 2 tsp vanilla

Directions for the Pound Cake

  1. Preheat the oven to 300° and grease and flour a bundt pan.

  2. Sift cocoa and sugar together.

  3. Cream the butter and crisco together.

  4. Add the sugar mixture to the butter mixture and combine until completely mixed together.

  5. Add eggs one at a time, beating well.

  6. Sift the flour, baking soda and salt together.

  7. Add the flour mixture to the sugar/butter mixture alternating with the milk.

  8. Add the vanilla.

  9. Pour into the prepared Bundt pan and Bake for 1 1/2 hours at 300.

  10. Spread the icing on the cake while the cake is still warm.

Directions for the Icing

  1. Bring the butter, cocoa, and milk to a boil.

  2. Add the powdered sugar stirring until smooth.

  3. Add the nuts mixing in completely.

  4. Add the vanilla.

  5. Spread this icing on the cake while the cake is still warm.


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