Chocolate Pound Cake

Ingredients

Cheryl Morgan, Clarke County

½ pound pure butter

½ cup butter shortening

3 cups sugar

5 large eggs

3 cups all-purpose flour

½ tsp. baking powder

½ tsp. salt

4 heaping tsp. cocoa

1 cup milk

1 tbsp. vanilla

Icing:

½ stick pure butter

1 cup sifted confectioners’ sugar (added gradually – may need a little more)

1 heaping tbsp. cocoa

2 or 3 tbsps. Hot coffee

1 tsp. vanilla

Preparation

Cream butter, shortening, and sugar together thoroughly.  Add eggs, one at a time, beating well after each.  Sift together flour, baking powder, salt & cocoa.  Add sifted dry ingredients alternately with milk, starting and ending with dry ingredients.  Add vanilla.  Bake in 10” tube cake pan (lined with foil, greased and floured) at 350 degrees for 15 minutes, then bake at 325 degrees oven for one hour and twenty minutes.  It will be done when you can stick a toothpick into the cake and it comes out clean.  Do Not Under Cook!  Cooking time may vary.  Ice cake while warm, but not while hot, with the following recipe:

Icing:

In the mixer cream butter; sift sugar and cocoa.  Add sugar, cocoa and “Hot Coffee” to the butter.  Mix well and add vanilla.  This mixture should be just a little thick so when you pour it on the warm cake you can spread with a knife.  Spread on pound cake while cake is still warm.