Chocolate pound cake with fudge frosting

Yield: 1 cake (10")

Measure Ingredient
1 cup Butter (or marg.); softened
½ cup Shortening
3 cups Sugar
5 larges Eggs
3 cups Flour, cake; sifted
2 cups Sugar
¼ cup Cocoa
¼ teaspoon Salt
½ cup Cocoa
¼ teaspoon Baking powder
1¼ cup Milk
1 teaspoon Vanilla extract
⅔ cup Milk
½ cup Shortening
1 teaspoon Vanilla extract

FUDGE FROSTING

Beat butter and ½ cup shortening at medium speed with an electric mixer 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, cocoa, and baking powder; 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" tube pan.

Bake at 325 degrees for 1 hour and 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

Spread Fudge Frosting on top and sides of cake.

Fudge Frosting: Combine first 5 ingredients in a heavy saucepan.

Bring to a boil over medium heat, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat. Add vanilla.

Beat at high speed with an electric mixer until smooth and of spreading consistency (about 5 minutes). Yield: 3 cups.

SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 10-29-94

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