Aunt Jean’s Whipping Cream Pound Cake with Chocolate Icing

Ingredients

Jacqueline King, Houston County

½ cup butter Crisco

2 sticks Blue Bonnet margarine

½ pint whipping cream

6 large eggs

*All ingredients above should be room temperature

3 cups sugar

3 cups plain flour (White Lily)

1 tbsp. vanilla extract

Icing:

2 cups sugar

2 tbsp. Hershey’s Cocoa (natural unsweetened)

1 stick Blue Bonnet margarine

1 small can of evaporated milk

5 large marshmallows

Preparation

Beat the sugar, margarine and Crisco at medium speed with an electric mixer until light and fluffy, about 5 minutes.  Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the butter and Crisco. Add the eggs, one at a time, beating just until yellow disappears.  Add ¼ of the flour mixture and the cream in this fashion, alternating them and ending with the flour mixture.  Add the vanilla extract.  Mix until incorporated and scrape the sides of the bowl down occasionally.  Spoon batter into a greased 10 inch Bundt pan sprayed with Bakers Joy (baking spray with flour).  Place in a cold oven, set the oven temperature at 275 degrees, and bake without opening the oven door for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean.  Let cake cool in the pan for 15 minutes, then invert it onto a cake plate.  For the real treat, drizzle chocolate icing over warm cake.  Serve yourself a slice while it’s still warm.

Icing:

Combine sugar and cocoa, add to butter and then add milk.  Bring to a boil, cooking for 5 minutes, add marshmallows whisk until melted.  Take off heat, cool by whipping until spreading consistency.  Drizzle over warm cake.