Chocolate Pound Cake, 1st Place Winner

Ingredients

Becky Martin, Russell County – First-Place Winner

½ lb. margarine

½ cup shortening

3 cups sugar

5 eggs

1 cup milk

3 cups plain flour

½ tsp. baking powder

½ tsp. salt

4 Tbsp. cocoa

1 Tbsp. vanilla

Preparation

Cream butter, shortening and sugar.  Add eggs 1 at a time and continue beating.  Sift dry ingredients together, add alternating with milk.  Cook in tube or bunt pan at 300 degrees for 1 ½ hours.  Frost cake while still warm.

Icing:

1 stick margarine, 3 Tbsp. cocoa, 2 Tbsp. milk (I use more than this) and 1 lb. box confectioners’ sugar.  Melt margarine, add other ingredients and stir until desired consistency.  Spread over warm cake. 

Mix meal, oil, eggs and corn thoroughly; fold in sour cream. Pour into greased muffin tin (12) and bake at 450 degrees for about 20 minutes. Test in the middle of bread with toothpick to be sure it is done.