Chocolate pound cake with butter cream frosti
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; softened |
| ½ | cup | Margarine; softened |
| 3 | cups | Sugar |
| 5 | Eggs | |
| 3 | cups | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Cocoa |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| ¾ | cup | Margarine; softened |
| 3 | ounces | Cream cheese; softened |
| pinch | Salt | |
| 16 | ounces | Powdered sugar; plus |
| ½ | cup | Powdered sugar |
| ¼ | cup | Milk; to 1/2 cup |
| 1 | teaspoon | Vanilla extract |
Directions
BUTTER CREAM FROSTING
Cream butter and margarine until smooth; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients, and add to creamed mixture alternately with milk and vanilla. spoon batter into a well-greased 10 inch tube pan or Bundt pan. Bake at 325 degrees for 35 minutes; reduce heat to 200 degrees and bake an additional 35 to 40 minutes.
Cool; spread with Butter Cream Frosting, and decorate as desired.
Butter Cream Frosting: Cream margarine and cream cheese until light and fluffy. Add salt and sugar, a small amount at a time, beating until smooth. Slowly beat in just enough milk to make mixture spreadable; add vanilla.