Cream pound cake with soft coffee frosting

6

Ingredients

Quantity Ingredient
3¾ cup Cake flour, sifted
1 teaspoon Baking powder
¼ teaspoon Salt
1 cup Shortening
¾ cup Butter or margarine
2 cups Sugar
8 eaches Eggs
1 teaspoon Vanilla
½ pint Heavy cream, whipped

Directions

Sift together flour, baking powder and salt. Cream shortening and butter or margarine in large bowl of electric mixer. Add sugar gradually; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. fold in the sifted dry ingredients. Add vanilla. Gently fold in the whipped cream. Pour batter into a 10-inch tube pan which has been greased and floured. Bake in a 325 degree F. oven for 1 hour and 20 minutes or until done. Frost with Soft Coffee Frosting. This cake and frosting will freeze.

SOFT COFFEE FROSTING: 3 Tbsp shortening 3 Tbsp butter or margarine ¼ tsp salt 1 tsp vanilla 1 Tbsp instant coffee 3 cups confectioners' sugar, sifted 4 Tbsp milk

Cream shortening and butter or margarine in small bowl of electric mixer.

Add salt, vanilla, instant coffee, and 1 cup of confectioners' sugar. Add milk and remaining sugar, beat until thoroughly blended. Spread on top and sides of Cream Pound Cake.

From: Florence P. Hanford's Television Kitchen Meals, 1964.

Shared by: June Hoffman, 9/93

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