Peninsula In Passage

Chocolate Pound Cake

When asked if this Outlaw family favorite freezes well, the sisters said, in unison, “We’ve never had one stay around long enough to find out.” 1 cup butter, softened ½ tsp. baking powder ½ cup shortening ½ tsp. salt 3 cups sugar ¼ cup cocoa 5 eggs 1 cup milk 3 cups cake flour, sifted 1 tbsp. vanilla Cream butter and shortening with sugar. Add eggs, one at a time, and continue beating until very light and fluffy. Sift together flour, baking powder, salt and cocoa. Add dry ingredients to butter mixture alternately with milk in small amounts. Beat well after each addition. Pour into a greased 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tester comes out clean. Cool 15 minutes, then remove from pan. Cool and frost with Yummy Chocolate Frosting. Yummy Chocolate Frosting ¼ cup butter 1 box confectioners’ sugar 2 squares unsweetened chocolate 1 tsp. vanilla Cream as needed

In top of double boiler, melt together butter and chocolate. Stir until smooth and blend in sugar, vanilla and enough cream until the frosting is thick enough to spread.

145