Mrs. Galloway’s Chocolate Pound Cake
📜 Collection: UK15 | ✍️ Attribution: Mrs. Galloway | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hour 20 mins | None | 1 tube cake |
🔪 Key Equipment
- Large bowl
- Electric mixer
- Separate bowl
- Sifter
- 10-inch tube pan
- Long wooden skewer
- Medium saucepan
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Butter or Shortening | softened |
| 3 cups | Sugar | none |
| 5 large | Eggs | none |
| 3 cups | Flour | all-purpose |
| 4 tablespoons | Cocoa Powder | none |
| 1/2 teaspoon | Baking Powder | none |
| 1/2 teaspoon | Salt | none |
| 1 cup | Milk | none |
| 1 tablespoon | Vanilla | none |
For the Chocolate Frosting
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 squares (2 oz) | Unsweetened Chocolate | melted |
| 4 tablespoons | Butter | none |
| 1 1/2 cups | Sugar | none |
| 1 cup | Milk | none |
| 1 tablespoon | Corn Syrup | none |
| 1/2 teaspoon | Salt | none |
| 1 teaspoon | Vanilla | none |
| 1 cup | Chopped Nuts | chopped |
Instructions
Step 1: Bake the Cake
- Preheat the oven to 350°F. Generously grease and flour a 10-inch tube pan.
- In a large bowl, cream the 1 1/2 cups butter (or shortening) and 3 cups sugar thoroughly with an electric mixer until light and fluffy.
- Add the 5 large eggs, one at a time, beating well after each addition.
- In a separate bowl, sift the dry ingredients (3 cups flour, 4 tablespoons cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt) together 3 times.
- On low speed, add the dry ingredients to the creamed mixture alternately with the 1 cup milk and 1 tablespoon vanilla, beginning and ending with the dry ingredients.
- Pour the batter into the prepared tube pan.
- Bake for approximately 1 hour and 20 minutes, or until a long wooden skewer inserted into the center comes out clean and the cake is golden brown.
Step 2: Make the Frosting and Assemble
- Melt the 2 squares (2 oz) unsweetened chocolate and set aside.
- In a medium saucepan, combine the 4 tablespoons butter, 1 1/2 cups sugar, 1 cup milk, 1 tablespoon corn syrup, and 1/2 teaspoon salt.
- Bring the mixture to a boil, stirring occasionally. Once boiling, cook for 2 minutes until thickened slightly.
- Remove the pan from the heat and stir in the melted chocolate.
- Beat the frosting with a mixer or by hand until it begins to cool, thicken, and lose its glossy sheen.
- Stir in the 1 teaspoon vanilla and 1 cup chopped nuts, then immediately spread the warm frosting over the cooled cake.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
Original Recipe Scan
