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 |
| 2 cups | Sugar |
| ¼ cup | Cocoa |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Baking powder |
| ½ cup | Cocoa |
| 1¼ cup | Milk |
| 1 teaspoon | Vanilla extract |
| ⅔ cup | Milk |
| ½ cup | Shortening |
| 1 teaspoon | Vanilla extract |
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.
Submitted By JEFF PRUETT On 11-30-95