Chocolate pound cake - sl 11/94
1 x 10\" cake
Ingredients
| Quantity | 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 |
Directions
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