Chocolate Pound Cake with Butter Cream Frosting

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3/4 c Margarine; softened
pn Salt
1 c milk
1/4 c Milk; (up to 1/2 cup)
1/2 c Margarine; softened
1/2 c Powdered sugar
1/2 c Cocoa
3 c All-purpose flour
3 oz Cream cheese; softened
3 c Sugar
1 ts Vanilla extract
1/2 ts Salt
1 ts Vanilla extract
1 c Butter; softened
16 oz Powdered sugar; plus
5 Eggs
1/2 ts Baking Powder

Original recipe makes 1



Cream butter and margarine until smooth; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients, and add to creamed mixture alternately with milk and vanilla. spoon batter into a well-greased 10 inch tube pan or Bundt pan. Bake at 325 degrees for 35 minutes; reduce heat to 200 degrees and bake an additional 35 to 40 minutes. Cool; spread with Butter Cream Frosting, and decorate as desired. Butter Cream Frosting: Cream margarine and cream cheese until light and fluffy. Add salt and sugar, a small amount at a time, beating until smooth. Slowly beat in just enough milk to make mixture spreadable; add vanilla. File

Verified by stevemur
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Calories Per Serving: 22450 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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