Wow, I have received, as of this minute, almost 20,000 views on the Cream Cheese Pound Cake I posted. Maybe the views were because of my photos, curiosity of the recipe, Thanksgiving coming up soon or just dessert lovers! Whatever the reason, thank you from the bottom of my heart for clicking on my page and viewing the recipes and articles. I hope everyone who read the recipe and baked this poundcake enjoyed it!
Well, since I had such good luck with the Cream Cheese Pound Cake, I set out to find another recipe to try. This week I’m posting a Chocolate Pound Cake with Chocolate Frosting. The recipe is included in our First Baptist Church cookbook, “Grace on Gaskin” and was contributed by Paula Thomas, a sweet friend. It was simply “Yummy!” The cookbook was printed in 2014 and it is still available at the church. If you’re interested in purchasing, please message me on Facebook.
“All you need is love. But a little chocolate now and then doesn’t hurt.”
Have a great week, y’all!
Pam
Chocolate Pound Cake
2 sticks butter, softened
1⁄2 cup Crisco shortening
3 cups sugar
5 eggs
3 cups sifted all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
4 tablespoons cocoa
1 cup milk
1 tablespoon vanilla
Cream butter, Crisco and sugar. Add one egg at a time. Sift together flour,
baking powder, salt and cocoa. Alternate with milk as you mix. Add vanilla.
Mix until ingredients are well blended. Do not overmix or overbake! Pour
into a 10-inch tube pan. Bake in a 300 degree oven for 80 minutes.
Chocolate Frosting
1⁄4 cup butter, melted
1⁄2 cup cocoa
3 1⁄2 cups of powdered sugar
1 teaspoon vanilla
1⁄3 cup milk
Cream butter, cocoa, powdered sugar and vanilla together. Add the milk
gradually till the frosting is smooth and will spread easily.
