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Chocolate Pound Cake

by Angie Van Coops

SERVINGS

INGREDIENTS

3 cups sugar
1 cup butter or margarine, softened
1/2 cup shortening
1 tsp. vanilla
5 eggs
3 cups unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk

Glaze
2 tbsp. unsweetened cocoa
1 tbsp. water
2 tbsp. butter or margarine
1/4 tsp. vanilla
1/2 cup powdered sugar

INSTRUCTIONS

Heat oven to 350°F. Grease and flour 10-inch tube pan. In large bowl, combine sugar, 1 cup margarine, shortening and 1 teaspoon vanilla; beat until light and fluffy. Add eggs 1 at a time, beating well aftereach addition. In medium bowl, combine flour, 1/4 cup cocoa, baking powder and salt. Alternately add flour mixture and milk to sugar mixture, beginning and ending with flour mixture and beating well after each addition. Pour batter into greased and floured pan. Bake at 350&3176;F for 70 to 85 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely.

Glaze:
In small saucepan, combine cocoa, water, corn syrup and margarine. Cook over low heat until mixture thickens, stirring constantly. Remove from heat. Stir in vanilla and powdered sugar; beat until smooth. Spread glaze over top of cooled cake, allowing some to run down sides.

CHEF COMMENTS

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