Thinking about my mom a lot this time of year and I fondly recall sweet memories of her in the kitchen whipping up something delicious for dinners or desserts. She was definitely known for her good, home-style cooking and I’m thankful I have her recipe file for times when my taste buds need to reminisce the flavors of my childhood.
My mother was a very traditional woman when it came to hospitality and whenever we had company or were invited over to a friend’s home, she always baked a delicious dessert to accompany the visit. Her chocolate pound cake was not something she often baked, but when she did, it was a little slice of heaven.
I’m still trying to perfect the chocolate glaze to this day.
– 5 eggs
– 2 sticks butter or margarine
– 1/2 c. shortening
– 2 c. sugar
– 1 tsp. vanilla
– 1 c. milk
– 3 c. flour (sifted)
– 1/2 c. cocoa (more if desired)
– 1/2 tsp. baking powder
– 1/4 tsp. salt
Beat eggs. Let stand. Cream butter, sugar, and shortening. Add eggs and vanilla. Sift together 4 times the flour, cocoa, baking powder and salt or use a triple sifter. Add to egg mixture alternately with milk.
Grease pans and put wax paper in bottom. Use two loaf pans or a large tube or Bundt pan. Pour batter into pans and bake 1 hour and 20 minutes at 325 degrees. When done, remove from oven and let stand 25 to 30 minutes before removing from pans.
Chocolate Glaze Ingredients:
– 1 1/2 1-ounce squares unsweetened chocolate
– 2 T. butter
– 1 1/2 c. sifted confectioner’s sugar
– 1 tsp. vanilla
Melt chocolate and butter over low heat stirring constantly. Remove from heat. Stir in confectioners sugar and vanilla until crumbly. Blend in 3 Tablespoons of boiling water. Add enough water (at least 2 tablespoons) a teaspoon at a time to form a medium glaze of pouring consistency.
Pour quickly over top of cake and spread glaze evenly over top and sides.
*Hint: If you want your glaze to look picture-perfect, set your cake on your cake stand or serving platter prior to pouring the glaze.