Fudge Chip Pound Cake

Fudge Chip Pound Cake

By: Nancy Schechtman

The title of this recipe says it all! Let the chocolate lover inside of you rejoice. Some may say this recipe is "naughty". Our word? Yummy! Add ice cream and it’s even yummier. This dessert is perfect for a ladies night in, or as a special treat for the Grands (but I won't tell if you make this to indulge in for yourself!). 

  • 6 tbsp. sugar
  • 3 tbsp. unsweetened cocoa
  • 1½ tbsp. water
  • ½ cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1½ cup unbleached flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup milk
  • ½ cup semisweet chocolate chips
  • 1/8 tsp. baking soda

Preheat oven to 350°.

Butter and flour 9x5-inch loaf pan. Blend sugar and cocoa in heavy saucepan; stir in water. Bring to simmer over medium-low heat, stirring until smooth. Simmer mixture gently 3 minutes. Cool completely. 

Cream butter until fluffy; gradually beat in sugar beat until creamy. Beat in eggs one at a time. Blend in vanilla. Sift flour with baking powder and salt. Add to batter alternately with milk, beginning and ending with flour, blending well after each addition. Fold in chocolate chips. 

Turn ½ batter into prepared pan spreading higher at edges. 

Divide remaining batter in half. 

Blend half into cooled cocoa mixture with 1/8 teaspoon baking soda. Spoon over batter in pan, spread leaving ½-inch borders at edges. Cover with remaining batter. 

Bake until tester inserted in center has soft crumbs, about 45 to 50 minutes. Cool in pan 15 minutes; remove; cool. Dust with confectioners' sugar. 

Serves 8.

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Nancy loves the kitchen and always has.  It is the center of her home and her life.  It is filled with the warmth of the oven and laughter.  It was the first place she went on coming home from school and where she spent so very many happy times with my children.  Nancy's creative spirit flows from the kitchen into the rest of her life.  Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here