Fudge Pound Cake

Fudge Pound Cake Recipe

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Annamaria Settanni McDonald


Fudgey yummy chocolate pound cake, this always makes a great present. Just wrap with cellophane and ribbon! Makes a great treat in my home and for the chocolate lovers! 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.

★★★★★ 2 votes
20 Min
1 Hr 10 Min


1/2 c
butter, softened
1 3/4 c
granulated sugar
2 tsp
pure vanilla extract
1 3/4 c
all-purpose flour
2/3 c
cocoa powder, unsweetened
2 tsp
baking powder
1/2 tsp
baking soda
1 c
sour cream
6 oz
mini semi sweet chocolate chips (optional)


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

About Fudge Pound Cake

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy
Hashtag: #fudge