Chocolate pound cake with chocolate frosting
1 X 10\" cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shortening |
| 3 | cups | Sugar |
| 6 | eaches | Eggs |
| 2⅔ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Cocoa |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| Chocolate Frosting (optional | ||
| 1 | cup | Sugar |
| ¼ | cup | Butter or margarine |
| ⅓ | cup | Evaporated milk |
| ½ | cup | Semisweet chocolate morsels |
| ½ | teaspoon | Vanilla extract |
Directions
CHOCOLATE FROSTING
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour and next 3 ingredients; add to mixture alternately with milk, beginning and ending with flour mixture. Mix until just 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 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread with Chocolate Frosting, if desired. Yield: one 10-inch cake.
CHOCOLATE FROSTING:
Combine first 3 ingredients in a small saucepan; bring to a boil, and boil 1 minute, stirring occasionally. Stir in chocolate morsels and vanilla. Beat with a wooden spoon about 3 minutes or to desired spreading consistency. Yield: 1-¼ cups.
Helen Dosier of North Carolina, in November, 1990"Southern Living".
Typos by Jeff Pruett.