This is that old fashioned hardened chocolate fudge icing that you love, poured over a rich and delicious pound cake.
2 cups (4 sticks) unsalted butter, room temperature
3 cups granulated sugar
1 can (14 oz) sweetened condensed milk
8 large eggs, room temperature
1 tbsp vanilla extract
1 teaspoon salt
4 1/2 cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy
(about 6 minutes at medium speed). Add extract, salt, and 1/2 cup flour, beat until combined. Add sweetened condensed milk and beat until combined. Add 1 egg and beat in until it is fully incorporated. Repeat with each egg, beating well after each addition. Add the remaining 4 cups of flour in two additions. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/4 to 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Boiled Chocolate Icing
3 cups sugar
1 stick butter
1/2 cup water
2/3 cup cocoa
1 can (14 oz) sweetened condensed milk
In a saucepan over medium-low heat, stir together sugar, butter, and water. When butter is melted, stir in sweetened condensed milk and cocoa. Stir and scrape the bottom occasionally until it starts boiling, then do not stir. Keep boiling, tipping or swirling the pan occasionally, until mixture reaches 235° to 240°F. If you don’t have a candy thermometer, let boil for 10 minutes. Remove from heat. Let cool, stirring occasionally, until thickened (about one hour or until it is around 125-130F), then pour over cake.
