A rich, moist delicious chocolate pound cake with equally delicious chocolate fudge icing.
This is a family recipe that is no tellin’ how old. My mother’s cousin, Esther, made this cake. Mama loved this cake more than she loved her luggage. She would beg Esther to make it for her. Everybody needs to make this cake once in their lives. I’m serious. You need to plan a day to do this. But, there’s one requirement. A piece of this cake MUST be served with a glass of ice cold milk in a canning jar. If you break that rule, we all will know about it. Don’t embarrass yourself. Or me.
I have Esther’s handwritten recipe. She included some notes about some of the ingredients. I’m writing this recipe in Esther’s voice.
Servings: 10Prep Time: 30 min. Cook Time: 80 min.
1/2 pound butter or 3 sticks oleo. I use oleo.
1/2 cup shortening. I use cooking oil.
3 cups sugar
3 cups plain flour
1/2 teaspoon baking powder
1 teaspoon salt
4 tablespoons cocoa
1 cup sweet milk
1 tablespoon vanilla
3/4 stick oleo
2 squares of chocolate
1 pound of confectioners sugar
1 teaspoon vanilla
Cream as needed
Cream together butter and shortening. Add sugar and eggs. Sift dry ingredients together and add vanilla. Add alternately with cream mixture. Bake in a large pound cake pan (tube pan) 9 to 10 inches. Put wax paper in bottom. Spray sides and bottoms. Cook 325 degrees for 80 minutes. My stove cooks it in 1 hour at 300 degrees. Don’t overcook it. It will be dry. Some stoves cook different.
Melt butter and chocolate together. Add sugar and vanilla. Cream well and spread. It should be firm. And spread good not runny. I let it set a few minutes and run a knife around tube and it comes out good.
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