1 c Butter; softened 1/4 ts Baking powder
1/2 c Shortening 1/2 c Cocoa
3 c Sugar 1 1/4 c Milk
5 ea Eggs 1 ts Vanilla extract
3 c Sifted cake flour
2 c Sugar 2/3 c Milk
1/4 c Cocoa 1/2 c Shortening
1/4 ts Salt 1 ts 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.
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.
1 x 10″ cake