Chocolate pound cake with chocolate frosting

Yield: 1 X 10" cake

Measure 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

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.

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