Judy's Chocolate Pound Cake
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Ingredients
| 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 |
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Instructions
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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