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Name: Frosted Chocolate Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 3 c Sifted flour; plain; 1/2 ts Salt; 1/2 ts Baking Powder; 1/2 c Cocoa; 1/2 c Butter; 1/2 c Cocoa; 1/3 c Milk; hot; 1 1/4 c milk; 1/2 lb Butter or margarine; 3 c Sugar; 1 ts Vanilla; 1/2 c Vegetable shortening; 1 ts Vanilla; 5 Eggs; 1 pk Powdered sugar

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INGREDIENTS

3 c Sifted flour; plain
1/2 ts Salt
1/2 ts Baking Powder
1/2 c Cocoa
1/2 c Butter
1/2 c Cocoa
1/3 c Milk; hot
1 1/4 c milk
1/2 lb Butter or margarine
3 c Sugar
1 ts Vanilla
1/2 c Vegetable shortening
1 ts Vanilla
5 Eggs
1 pk Powdered sugar
ICING

Servings

INSTRUCTIONS

Cream butter, shortening and sugar by hand until creamy. Beat on medium speed with electric mixer until creamy. Add 1 egg at a time and beat well after each addition. Mix all dry ingredients together and add alternately with milk, beginning and ending with flour. Add vanilla and use low speed to mix well, scraping down sides with a rubber spatula. Prepare a large tubed pan; grease and line bottom with waxed paper. Bake at 325~ for 1 hour and 25-30 minutes. After cake is cool, top with the icing. For Icing: Sift together powdered sugar and cocoa. Beat butter until creamy. Add small amount of sugar mixture, beating on low speed. Add hot milk and remainder of sugar. Beat well and scrape sides of bowl with rubber spatula. Add vanilla; beat well and spread on cooled cake.

NOTES

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Frosted Chocolate Pound Cake

3 c Sifted flour; plain
1/2 ts Salt
1/2 ts Baking Powder
1/2 c Cocoa
1/2 c Butter
1/2 c Cocoa
1/3 c Milk; hot
1 1/4 c milk
1/2 lb Butter or margarine
3 c Sugar
1 ts Vanilla
1/2 c Vegetable shortening
1 ts Vanilla
5 Eggs
1 pk Powdered sugar
 ICING

Cream butter, shortening and sugar by hand until creamy. Beat on medium  speed with electric mixer until creamy. Add 1 egg at a time and beat well  after each addition. Mix all dry ingredients together and add alternately  with milk, beginning and ending with flour. Add vanilla and use low speed  to mix well, scraping down sides with a rubber spatula. Prepare a large  tubed pan; grease and line bottom with waxed paper. Bake at 325~ for 1 hour  and 25-30 minutes. After cake is cool, top with the icing.   For Icing: Sift together powdered sugar and cocoa. Beat butter until  creamy. Add small amount of sugar mixture, beating on low speed. Add hot  milk and remainder of sugar. Beat well and scrape sides of bowl with rubber  spatula. Add vanilla; beat well and spread on cooled cake.

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Nutrition

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Serving Size: 1 Serving (173g)
Recipe Makes: 24 Servings

Calories: 659
Calories from Fat: 327 (50%)

Amt Per Serving		% DV

	Total Fat 36.4g	48 %
	Saturated Fat 12.9g	64 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 7.2g
Cholesterol 255.7mg		79 %
Sodium 134.9mg		5 %
Potassium 114.7mg		3 %
Total Carbohydrate 79.5g		23 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 79.3g
Protein 7.2g		10 %
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.

About Our Nutrition Facts

Calories per serving: 659

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