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Name: Chocolate Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Shortening; 1 ts Vanilla; 1/2 ts Salt; 1/2 c Powdered sugar; 1/2 ts Baking Powder; 2 tb Unsweeted cocoa; 1 tb Water; 2 tb Butter or margarine; 1/4 ts Vanilla; 3 c Sugar; 1 c Butter or margarine; 1 c milk; 3 c Unsweetened cocoa powder; 5 Eggs

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INGREDIENTS

1/2 c Shortening
1 ts Vanilla
1/2 ts Salt
1/2 c Powdered sugar
1/2 ts Baking Powder
2 tb Unsweeted cocoa
1 tb Water
2 tb Butter or margarine
1/4 ts Vanilla
3 c Sugar
CAKE
1 c Butter or margarine
1 c milk
3 c Unsweetened cocoa powder
GLAZE
5 Eggs

Servings

INSTRUCTIONS

Heat oven to 350 degrees F. Grease and flour 10-inch tube pan. In large bowl, combine sugar, 1 cup margarine, shortening and 1 teaspoon vanilla; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. In medium bowl, combine flour, 1/4 cup cocoa, baking powder and salt. Alternately add flour mixture and milk to sugar mixture, beginning and ending with flour mixture and beating well after each addition. Pour batter into greased and floured pan. Bake at 350 degrees F for 70 to 85 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, combine 2 tablespoons cocoa, water, corn syrup and 2 tablespoons margarine. Cook over low heat until mixture thickens, stirring constantly. Remove from heat. Stir in 1/4 teaspoon vanilla and powdered sugar; beat until smooth. Spread glaze over top of cooled cake, allowing some to run down sides. Yield: 16 servings. HIGH ALTITUDE Above 3500 Feet: Increase flour to 3-1/4 cups. Bake at 375 degrees F for 70 to 80 minutes. NUTRITION PER SERVING Calories 450; Protein 5g; Carbohydrate 62g; Fat 22g; Sodium 270mg. Recipe by: Angie Van Coops Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Pound Cake

1/2 c Shortening
1 ts Vanilla
1/2 ts Salt
1/2 c Powdered sugar
1/2 ts Baking Powder
2 tb Unsweeted cocoa
1 tb Water
2 tb Butter or margarine
1/4 ts Vanilla
3 c Sugar
 CAKE
1 c Butter or margarine
1 c milk
3 c Unsweetened cocoa powder
 GLAZE
5 Eggs

Heat oven to 350 degrees F. Grease and flour 10-inch tube pan. In  large bowl, combine sugar, 1 cup margarine, shortening and 1 teaspoon  vanilla; beat until light and fluffy. Add eggs 1 at a time, beating  well after each addition. In medium bowl, combine flour, 1/4 cup  cocoa, baking powder and salt. Alternately add flour mixture and milk  to sugar mixture, beginning and ending with flour mixture and beating  well after each addition. Pour batter into greased and floured pan.    Bake at 350 degrees F for 70 to 85 minutes or until toothpick  inserted in center comes out clean. Cool upright in pan 25 minutes;  invert onto serving plate. Cool completely.    In small saucepan, combine 2 tablespoons cocoa, water, corn syrup and  2 tablespoons margarine. Cook over low heat until mixture thickens,  stirring constantly. Remove from heat. Stir in 1/4 teaspoon vanilla  and powdered sugar; beat until smooth. Spread glaze over top of  cooled cake, allowing some to run down sides.    Yield: 16 servings.    HIGH ALTITUDE Above 3500 Feet: Increase flour to 3-1/4 cups. Bake at  375 degrees F for 70 to 80 minutes.    NUTRITION PER SERVING Calories 450; Protein 5g; Carbohydrate 62g; Fat  22g; Sodium 270mg.    Recipe by: Angie Van Coops <avc@tyrell.net>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (4491g)
Recipe Makes: 1

Calories: 13458
Calories from Fat: 5599 (42%)

Amt Per Serving		% DV

	Total Fat 622.1g	830 %
	Saturated Fat 215.3g	1077 %
	Monounsaturated Fat 246g
	Polyunsanturated Fat 117.2g
Cholesterol 5774.2mg		1777 %
Sodium 2132.8mg		74 %
Potassium 4427.7mg		117 %
Total Carbohydrate 1924.1g		566 %
	Dietary Fiber 52.9g	212 %
	Sugars, other 1871.2g
Protein 194.9g		278 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13458

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