Chocolate Pound Cake

Hazel Smith's Hot Dish Recipe of the Week

Chocolate Pound Cake

Have all ingredients at room temperature.

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa
2 sticks butter
½ cup vegetable shortening
3 cups sugar
5 large eggs
1 cup milk
2 teaspoon vanilla

Preheat oven to 350°. 

Grease and flour pound cake pan. Sift flour, baking powder, salt and cocoa together. Set aside. Cream butter, vegetable shortening and sugar with mixer until fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with milk, beginning and ending with flour. Add vanilla. Pour batter in prepared pan and bake at 350° for one hour. Allow cake to cool.

Icing:
1 ½ sticks butter, room temp
1 pound confectioners’ sugar
½ cup cocoa
5 tablespoons cream or canned milk
1 teaspoon vanilla

Sift sugar and cocoa together. Add butter and beat with mixer. Add cream, as needed, and vanilla. Frost cooled cake.