Chocolate Pound Cake with Caramel Frosting

Chocolate Pound Cake with Caramel Frosting 1

This Best Ever Chocolate Bundt Cake with Caramel Icing is rich, decadent, and super easy to throw together, no mixer necessary!

It’s funny to me, that, you never know when a conversation will end up being one that’s indelibly imprinted in your memory banks. Today I was thinking about a dialogue I so clearly recall that occurred seven or eight years ago. My son-in-law, Josh, asked a most interesting question.

“If you could have any job in the world, what would it be?”. We went around the table, and it was interesting to hear the wide variety of answers. Josh was the only one who was able to say, “I’m doing exactly what I would do if I could choose any job in the world.” I totally understood that, because he’s passionate about his work and almost every aspect of his job seems to be custom-tailored to his temperament and talents.

My outside-the-home job for over thirty years was a wonderful career as a registered nurse. I worked in the obstetrics department of a local hospital, taking care of new moms and their babies after delivery. I really enjoyed my work, but I can’t say it was my passion. And I certainly never had a desire to climb up the hospital career ladder.


Cream thoroughly: 3 sticks butter, 3 cups sugarAdd: 6 eggs, 1 tsp. vanillaSift together: 3 cups flour, ½ tsp. baking powder, ½ cup cocoa, ½ tsp. saltAdd sifted ingredients alternately with 1 ¼ cups milk to creamed mixture.Bake 350 for an hour. Try not to overbake… if anything, slightly underbake, if possible!Frost with Quick Caramel Frosting from The Cake Mix Doctor (tinted with orange food color, opt.). Garnish with pecan halves.

How to make the caramel Icing :Quick Caramel Icing1 stick butter1 cup brown sugar1/4 cup whole milk2 cups confectioners’ sugar, sifted1 tsp. vanilla extract

DIRECTIONS:Place butter and brown sugar in medium-size heavy saucepan over medium heat. Stori and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring mixture back to boil, then remove pan from heat. Add confectioners’ sugar and vanilla. Beat with wooden spoon or electric mixer to make it especially smooth. Use immediately (while still warm) to frost cake, or else it will harden. If it does harden while you are frosting cake, simply place the pan back over low heat and stir until the frosting softens up.Source :