Fudge Pound Cake Recipe

Fudge Pound Cake is an all-time favorite in our house. During the holidays, I bake two dozen of these decadent chocolate pound cakes and give them to friends and neighbors as gifts. Wrap them in plastic wrap, then with gift wrapping paper and add a pretty bow. You could also include the recipe printed on an index card and attached to the package. Recipient's will love you for your thoughtfulness and appreciate being able to make this rich dessert at home.

There are many ways to serve this Fudge Pound Cake:

* Serve with a scoop of vanilla or strawberry ice cream on the side.
* Drizzle a tablespoon of hot fudge or caramel ice cream topping sauce, a dollop of whipped cream and a maraschino cherry on top. Delightful!
* Slice pound cake into 1/2-inch slices, spread with a thin layer of cream cheese or canned frosting and top with a second slice.
* Cut into cubes and dip in chocolate fondue.

Fudge Pound Cake is relatively easy to make and uses common ingredients most of us already have on hand in our pantry or refrigerator. You can make a double or triple batch and store extra loaves in the freezer. Wrap in plastic wrap, then in foil and store in freezer for up to 3 months.

FUDGE POUND CAKE
Yield: 1 loaf
Prep Time: 15 minutes
Bake Time: 1 hour, 20 minutes

Ingredients:

1/2 cup Butter, softened
1-3/4 cups granulated Sugar
2 teaspoons Vanilla extract
3 Eggs
1-3/4 cups unbleached all-purpose Flour
2/3 cup Cocoa powder
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 cup Sour Cream (substitute with Light or Low-fat, if desired)

Directions:

1) Preheat oven to 350 degrees Fahrenheit
2) In a large mixing bowl, cream together butter, sugar and vanilla until smooth.
3) Beat in eggs, one at a time.
4) In a separate bowl, combine flour, cocoa, baking powder and baking soda.
5) Blend one-third of flour mixture into butter mixture; then 1/3 cup Sour Cream. Alternate until ingredients are incorporated.
6) Pour batter into a greased 9x5x3-inch loaf pan.
7) Bake 1 hour and 20 minutes, or until toothpick inserted in center comes out clean.
8) Cool in pan for 10 minutes. Remove from pan and cool completely.