Chocolate pound cake with fudge frosting - sl

Yield: 1 X 10" cake

Measure Ingredient
1 cup Butter; softened
½ cup Shortening
3 cups Sugar
5 eaches Eggs
3 cups Sifted cake flour
¼ teaspoon Baking powder
½ cup Cocoa
1¼ cup Milk
1 teaspoon Vanilla extract
2 cups Sugar
¼ cup Cocoa
¼ teaspoon Salt
⅔ cup Milk
½ cup Shortening
1 teaspoon Vanilla extract


The Chocolate Pound Cake:

Cream butter and 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, baking powder, and cocoa; stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until until 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 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread Fudge Frosting on top and sides of cake.

Yield: one 10-inch cake.

Fudge Frosting:

Combine all ingredients except vanilla in a heavy saucepan. Bring to a boil, stirring constantly; boil 2 minutes, stirring constantly.

Remove from heat; pour into a small mixing bowl, and add vanilla.

Beat at high speed of an electric mixer 5 minutes. Yield: 3 cups.

Mrs. James L. Twilley of Georgia, in December, 1987"Southern Living" Typos by Jeff Pruett.

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