Chocolate pound cake with butter cream frosti

Yield: 1 Cake

Measure 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


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.

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