Chocolate pound cake

Dense rich chocolate pound cake with a chocolate pecan glaze. My kids LOVED this cake.

For the cake:

1 1/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

4 ounces bittersweet cocoa

1 stick butter

1 cup sugar

2 large eggs

1 cup half and half

1 teaspoon vanilla

For the glaze:

1/2 cup semi sweet chocolate chips

2 tablespoons butter

1 tablespoon light corn syrup

1/2 teaspoon vanilla

1/2 cup chopped pecans – optional

Preheat the oven to 325 degrees Fahrenheit. Grease and flour a loaf pan.

Place the stick of butter and semi sweet chocolate bars in a microwave safe bowl. Microwave 30 seconds. Stir. The chocolate will continue to melt slowly as you stir. Microwave in additional 10 second increments if needed. Continue stirring between cooking.

Once fully melted, stir in the sugar. Add the vanilla and then the eggs. Slowly add the half and half until fully combined.

Finally add the baking powder, baking soda, and flour.

Pour the batter into the prepared loaf pan. Bake at 325 for 50-75 minutes or until toothpick inserted in the center comes out clean.

Allow the cake to cool 10 minutes. Remove from the pan by inverting the pan.

Prepare the glaze by melting the butter and chocolate chips over low heat in a double boiler. Once melted, add the corn syrup and vanilla (and nuts if using). While hot, pour this over the cake. Continue to allow the cake to cool fully before cutting it.

Here is the final product.


Chocolate cream cheese frosting


With Valentine’s day being next week, I needed to write about something chocolate. This is about the easiest delicious dessert. It is pretty fool proof. I would put fresh strawberries and raspberries on top to make it more fancy.

The first step…. make a boxed chocolate cake mix. I use the trick where you use melted butter in place of the vegetable oil and make the cake using one extra egg than directed. It makes the cake more dense and moist. It tastes more like a professionally made or bakery style cake. Easy.

Now the frosting is the best part. Make sure all of the ingredients are at room temperature. I really enjoy this frosting less sweet, but you can add more sugar to taste.


8 ounces cream cheese – not whipped

1 stick of salted butter – not melted

1/2 cup cocoa powder

1 teaspoon vanilla

2-2.5 cups powdered sugar


Cream the butter and cream cheese on medium speed in a mixer. Add the vanilla.  Add the cocoa powder 2-3 tablespoons at a time until fully mixed. Now, begin slowly adding the powder sugar as well. Frost the cake when completely cooled. Store this in the refrigerator.