Mrs. Galloway's Chocolate Pound Cake

A rich, classic chocolate pound cake from a recipe by Mrs. Galloway of Rockwood, Tenn. This dense, moist cake is topped with an old-fashioned, homemade cooked chocolate frosting with nuts.

Author

Mrs. Galloway (Rockwood, Tenn.)

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Recipe

Cake

Measurements	Ingredients
1 1/2 cups	Butter or Shortening, softened
3 cups	Sugar
5	Eggs
3 cups	Flour
4 tablespoons	Cocoa Powder
1/2 teaspoon	Baking Powder
1/2 teaspoon	Salt
1 cup	Milk
1 tablespoon	Vanilla

Chocolate Frosting

Measurements	Ingredients
2 squares (2 oz)	Unsweetened Chocolate
4 tablespoons	Butter
1 1/2 cups	Sugar
1 cup	Milk
1 tablespoon	Corn Syrup
1/2 teaspoon	Salt
1 teaspoon	Vanilla
1 cup	Chopped Nuts

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Instructions

Cake

1. Preheat the oven to 350°F. Generously grease and flour a 10-inch tube pan.
2. In a large bowl, cream the butter (or shortening) and sugar thoroughly with an electric mixer until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, sift the dry ingredients (flour, cocoa, baking powder, salt) together 3 times.
5. On low speed, add the dry ingredients to the creamed mixture alternately with the milk and vanilla, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared tube pan.
7. Bake for approximately 1 hour and 20 minutes, or until a long wooden skewer inserted into the center comes out clean.

Chocolate Frosting

1. Melt the 2 squares of unsweetened chocolate and set aside.
2. In a medium saucepan, combine the butter, sugar, milk, corn syrup, and salt.
3. Bring the mixture to a boil, stirring occasionally. Once boiling, cook for 2 minutes.
4. Remove the pan from the heat. Stir in the melted chocolate.
5. Beat the frosting with a mixer or by hand until it begins to cool and thicken.
6. Stir in the vanilla and nuts, then spread the frosting over the cooled cake.

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Note

The original recipe card calls for a 375°F oven, which is quite high for a long-baking pound cake. A lower temperature of 350°F is recommended to prevent the outside from becoming too dark before the center is cooked. Mrs. Galloway also notes she sometimes serves the cake plain with whipped cream and crushed pineapple instead of the cooked frosting.

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