Chocolate pound cake with fudge frosting - sl
1 X 10\" cake
Ingredients
| Quantity | 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 |
Directions
FUDGE FROSTING
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.