Deeply Chocolate Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is a rich, moist pound cake which keeps well but never lasts long in our house. I have used this recipe for approximately 35 years and friends and family keep asking for it. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1/2 cup shortening |
3 cups sugar |
5 eggs |
3 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
2/3 cup cocoa |
1 1/2 cups evaporated milk |
1 teaspoon vanilla extract |
1/2 cup butter or 1/2 cup margarine |
1/2 cup cocoa |
1 (16 ounce) box confectioners' sugar |
1 tablespoon vanilla extract |
evaporated milk |
Directions:
1. Preheat the oven to 325 degrees.
2. In a large mixing bowl, cream the butter, shortening, and sugar together until the mixture is very smooth and pale in color.
3. Add the eggs, one at a time, beating well after each addition.
4. In another large mixing bowl, sift together the remaining dry ingredients.
5. Add the dry ingredients alternately to the butter mixture with the milk, beating well after each addition.
6. Add the vanilla extract and beat well.
7. Pour the batter into a greased and floured Bundt or tube pan and bake for 75-80 minutes.
8. Cool the cake completely before frosting.
9. Frosting: In a medium bowl, cream the butter or margarine until smooth.
10. Add the cocoa and vanilla extract and blend well.
11. Add the confectioner's sugar slowly, alternating with small amounts of evaporated milk until the frosting is the desired consistency.
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