Chocolate Pound Cake with Chocolate Frosting
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Yield: 1 Ready in 1 hours
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Chocolate Pound Cake with Chocolate Frosting Preparation
Cream 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 and next 3 ingredients; add to mixture alternately with milk, beginning and ending with flour mixture. Mix until just 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 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread with Chocolate Frosting, if desired. Yield: one 10-inch cake. CHOCOLATE FROSTING: Combine first 3 ingredients in a small saucepan; bring to a boil, and boil 1 minute, stirring occasionally. Stir in chocolate morsels and vanilla. Beat with a wooden spoon about 3 minutes or to desired spreading consistency. Yield: 1-1/4 cups. Helen Dosier of North Carolina, in November, 1990 "Southern Living". Typos by Jeff Pruett. Posted to MM-Recipes Digest V3 #196 Date: Sun, 14 Jul 1996 21:06:36 -0500 From: firstname.lastname@example.org (S.Pickell)
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