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Chocolate Pound Cake with Fluffy Frosting

PrintPrint Recipe
  • Yield: 8 to 10 servings
  • Prep Time: 0:30
  • Bake Time: 70 to 80 minutes

Ingredients

  • Cake
  • 4 squares ounces semi-sweet baking chocolate
  • 1/2 cup Chocolate Syrup
  • 6 tablespoons butter OR margarine
  • 1 package Dromedary Pound Cake
  • 1/2 cup milk
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • Fluffy Frosting
  • 1/2 cup sugar
  • 1/4 cup Karo® Light Corn Syrup
  • 2 egg whites
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 325°F. Grease a 9 x 5-inch loaf pan.
  2. Melt chocolate in a microwave-safe bowl on HIGH (100%) in 30 second intervals until melted. Add chocolate syrup and butter and stir until smooth.
  3. Combine cake mix, milk, eggs and vanilla in a large mixing bowl. Add chocolate mixture. Beat 5 to 6 minutes using an electric mixer, until batter is thick and smooth. Pour into prepared pan.
  4. Bake for 70 to 80 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and finish cooling on wire rack.
  5. Combine frosting ingredients in a double boiler OR metal bowl over a pan of simmering water. Beat with an electric mixer at high speed until frosting is very thick and fluffy, about 6 to 7 minutes. Remove frosting from heat and beat an additional 30 seconds.
  6. Cut cake in half lengthwise. Generously spread half the frosting on the cut surface. Place top of cake on frosting; spread remaining on top. (Anchor cake with toothpicks if needed).
  7. Recipe Note: A 9-ounce carton of whipped topping may be used in place of the frosting.

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Corn Syrup

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print image

Chocolate Pound Cake with Fluffy Frosting

  • Yield: 8 to 10 servings
  • Prep Time:  30 minutes
  • Bake Time: 70 to 80 minutes

Ingredients

  • Cake
  • 4 squares ounces semi-sweet baking chocolate
  • 1/2 cup Chocolate Syrup
  • 6 tablespoons butter OR margarine
  • 1 package Dromedary Pound Cake
  • 1/2 cup milk
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • Fluffy Frosting
  • 1/2 cup sugar
  • 1/4 cup Karo® Light Corn Syrup
  • 2 egg whites
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Directions

  • Preheat oven to 325°F. Grease a 9 x 5-inch loaf pan.
  • Melt chocolate in a microwave-safe bowl on HIGH (100%) in 30 second intervals until melted. Add chocolate syrup and butter and stir until smooth.
  • Combine cake mix, milk, eggs and vanilla in a large mixing bowl. Add chocolate mixture. Beat 5 to 6 minutes using an electric mixer, until batter is thick and smooth. Pour into prepared pan.
  • Bake for 70 to 80 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and finish cooling on wire rack.
  • Combine frosting ingredients in a double boiler OR metal bowl over a pan of simmering water. Beat with an electric mixer at high speed until frosting is very thick and fluffy, about 6 to 7 minutes. Remove frosting from heat and beat an additional 30 seconds.
  • Cut cake in half lengthwise. Generously spread half the frosting on the cut surface. Place top of cake on frosting; spread remaining on top. (Anchor cake with toothpicks if needed).
  • Recipe Note: A 9-ounce carton of whipped topping may be used in place of the frosting.