Judy's Chocolate Pound Cake



12 servings



1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups cake flour, sifted
1/4 tsp. baking powder
1/2 cup cocoa
1-1/4 cup milk
1 tsp. vanilla extract

Fudge Frosting

2 cups sugar
1/4 cup cocoa
1/4 tsp. salt
2/3 cup milk
1/2 cup shortening
1 tsp. vanilla extract


Cream butter and 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, baking powder, and cocoa; stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread Fudge Frosting on top and sides of cake.

Fudge Frosting:
Combine all ingredients except vanilla in a heavy saucepan. Bring to a boil, stirring constantly; boil 2 minutes, stirring constantly. Remove from heat; pour into a small mixing bowl, and add vanilla. Beat at high speed of an electric mixer 5 minutes. Yield: 3 cups.

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