Mrs. johnson's chocolate pound cake

Yield: 1 Servings

Measure Ingredient
\N \N Caroline McCall
½ pounds Butter
½ cup Shortening
3 cups Sugar
5 \N Eggs
3 cups Sifted flour
½ cup Cocoa
½ teaspoon Salt
½ teaspoon Baking powder
1¼ cup Milk
1 teaspoon Vanilla
½ cup Cocoa
1 \N Box confectioner's sugar
⅓ cup Hot milk
1 \N Stick butter
1 teaspoon Vanilla



Cream butter, shortening, and sugar by hand until creamy, then beat on medium speed with mixer until creamy. Add 1 egg at a time and beat well after each.

Mix all dry ingredients together and add alternately with milk, beginning with flour and ending with flour.

Add vanilla and use low speed to mix well, cutting down sides with a rubber spatula.

Bake in a large tube pan, greased and with waxed paper on the bottom.

Bake at 325 deg. for 1 hour and 25 to 30 minutes. After cake is cool, top with icing.

For icing, sift together powdered sugar and cocoa.

Beat butter until creamy. Add small amount of sugar mixture, beating on slow speed. Add hot milk and remainder of sugar. Beat well and cut down sides with a rubber spatula. Add vanilla; beat well and spread on cooled cake.

From Gemini's MASSIVE MealMaster collection at

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