Chocolate Pound Cake With Chocolate Frosting
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake, Chocolate, Dessert, Sthrn/livng | 1 | X 10" cake | |
INGREDIENTS
| 1 | c | Shortening |
| 3 | c | Sugar |
| 6 | Eggs | |
| 2 2/3 | c | All-purpose flour |
| 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 1/3 | c | Cocoa |
| 1 | c | Milk |
| 1 | t | Vanilla extract |
| Chocolate Frosting, optional | ||
| 1 | c | Sugar |
| 1/4 | c | Butter or margarine |
| 1/3 | c | Evaporated milk |
| 1/2 | c | Semisweet chocolate morsels |
| 1/2 | t | Vanilla extract |
INSTRUCTIONS
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and next 3 ingredients; add to mixture alternately with milk, beginning and ending with flour mixture. Mix until just blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325F for 1 hour and 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread with Chocolate Frosting, if desired. Yield: one 10-inch cake. CHOCOLATE FROSTING: Combine first 3 ingredients in a small saucepan; bring to a boil, and boil 1 minute, stirring occasionally. Stir in chocolate morsels and vanilla. Beat with a wooden spoon about 3 minutes or to desired spreading consistency. Yield: 1-1/4 cups. Helen Dosier of North Carolina, in November, 1990 "Southern Living". Typos by Jeff Pruett. Posted to MM-Recipes Digest V3 #196 Date: Sun, 14 Jul 1996 21:06:36 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 7308
Calories From Fat: 2663
Total Fat: 297.5g
Cholesterol: 1281.5mg
Sodium: 1835.4mg
Potassium: 1842.1mg
Carbohydrates: 1095g
Fiber: 18.5g
Sugar: 822.5g
Protein: 91.7g