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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate Pound Cake With Chocolate Frosting

Date Added: June 02, 2010

Ingredients:

1 Cup Shortening 1 Cup Shortening melted
3 Cups Sugar 3 Cups Sugar (up to 6)
6 Unit Eggs 6 Unit Eggs separated, plus 2 egg yolks
2 Cups All-Purpose Flour Cups All-purpose flour sifted
1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking powder plus
1/4 Teaspoon Salt 1/4 Teaspoon Salt and pepper to taste
1/3 Cup Cocoa 1/3 Cup Cocoa baking
1 Cup Milk 1 Cup Milk (evaporated is best)
1 Teaspoon Extract Of Vanilla 1 Teaspoon Extract Of Vanilla or orange flower water; optional
1 Unit Chocolate Frosting 1 Unit Chocolate Frosting (optional
1 Cup Sugar 1 Cup Sugar (up to 6)
1/4 Cup Butter 1/4 Cup Butter or margarine
1/3 Cup Evaporated Milk 1/3 Cup Evaporated milk (5 oz)
1/2 Cup Semisweet Chocolate 1/2 Cup Semisweet chocolate morsels (12-oz pkgs)
1/2 Teaspoon Extract Of Vanilla 1/2 Teaspoon Extract Of Vanilla or orange flower water; optional
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Directions:

1. Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.

2. Add eggs, one at a time, beating after each addition.

3. Combine flour and next 3 ingredients; add to mixture alternately with milk, beginning and ending with flour mixture.

4. Mix until just blended after each addition. Stir in vanilla.

5. Pour batter into a greased and floured 10-inch tube pan.

6. Bake at 325F for 1 hour and 25 to 30 minutes or until a wooden pick inserted near center comes out clean.

7. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

8. Spread with Chocolate Frosting, if desired.

9. Yield: one 10-inch cake. CHOCOLATE FROSTING: Combine first 3 ingredients in a small saucepan; bring to a boil, and boil 1 minute, stirring occasionally.

10. Stir in chocolate morsels and vanilla. Beat with a wooden spoon about 3 minutes or to desired spreading consistency.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Cocoa Powder, Natural Sweeteners allergies.
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