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Chocolate Pound Cake
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
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.
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