My youngest son is a chocolate fanatic. I recently made a pound cake and while he tried it, I could tell he wasn’t absolutely enthused about it. Of course, Momma had to find a compromise.

And that’s when I came up with this:

This cake is scrumptious! I didn’t have the proper pan, but we weren’t too bothered by that detail. The icing was simple to make, too, and my children had a great time “icing” our afternoon treat.

Chocolate Pound Cake

Ingredients

1 cup of buttermilk
2 sticks of butter
2 cups granulated sugar
3/4 cup of firmly packed brown sugar
5 eggs
2 1/4 cups of all-purpose flour
8 tablespoons cocoa
2 teaspoons of vanilla extract

Instructions

Combine sugars and butter. Blend until creamy.
Add eggs 1 at a time - beating 30-45 seconds after each one is added.
Combine and sift the remaining dry ingredients.
Alternately add the flour mixture and buttermilk. Beat after each addition. Start and end with dry ingredients.
Stir in vanilla.
Add batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 90 minutes.

Notes

To make the icing:

Melt 2 ounces of unsweetened chocolate and 1/3 cup of butter in a sauce pan on low heat. Once the chocolate is melted remove from heat and stir in 2 cups of powdered sugar and 2 teaspoons of vanilla extract. Stir in 3-4 Tablespoons of hot water 1 tablespoon at a time until smooth and creamy. Drizzle (or drop as my little ones did) over the warm cake.

To make the icing: