1 c Butter — softened
1/2 c Shortening
3 c Sugar
5 ea Eggs
3 c Sifted cake flour
1/4 ts Baking powder
1/2 c Cocoa
1 1/4 c Milk
1 t Vanilla extract
—–FUDGE FROSTING—– 2 c Sugar
1/4 c Cocoa
1/4 ts Salt
2/3 c Milk
1/2 c Shortening
1 t Vanilla extract
The Chocolate Pound Cake: Cream butter and 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, baking powder, and cocoa; stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until until 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 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread Fudge Frosting on top and sides of cake. Fudge Frosting: Combine all ingredients except vanilla in a heavy saucepan. Bring to a boil, stirring constantly; boil 2 minutes, stirring constantly. Remove from heat; pour into a small mixing bowl, and add vanilla. Beat at cups. Mrs. James L. Twilley of Georgia, in December, 1987 “Southern Living” Typos by Jeff Pruett.