Chocolate pound cake - sl 11/94

Yield: 1 x 10" cake

Measure Ingredient
1 cup Butter / margarine; softened
1 cup Shortening
3 cups Sugar
5 larges Eggs
3 cups All-purpose flour
¼ cup Cocoa
½ teaspoon Baking powder
½ teaspoon Salt
1 cup Milk
1 tablespoon Vanilla extract

Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yield: 1 x 10" cake. Old family recipe of Louise Floyd of Alabama; in November, 1994"Southern Living". Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-30-95

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