CHOCOLATE POUND CAKE

MARTY'S 10/00

Yield: 10 servings ( Serving Size: servings )
Community Recipe from

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Prep Time:


Ingredients

  • CAKE:
  • 1 C (2 STICKS) BUTTER,
  • SOFTENED
  • 1/2 C CRISCO SHORTENING
  • 3 C GRANULATED SUGAR
  • 5 LG EGGS
  • 3 C ALL-PURPOSE FLOUR
  • 1/2 TSP BAKING POWDER
  • 1/2 TSP SALT
  • 1/2 C UNSWEETENED COCOA
  • POWDER
  • 1 C WHOLE MILK
  • 1 TSP PURE VANILLA EXTRACT
  • FROSTING:
  • 2 C GRANULATED SUGAR
  • 1 5 OZ CAN EVAPORATED MILK
  • 10 LG MARSHMALLOWS
  • 1/2 C (1 STICK) BUTTER
  • 1 6 OZ BAG (1 C) SEMISWEET
  • CHOCOLATE CHIPS
  • 1 TSP VANILLA

Preparation

  1. CAKE:
  2. PREHEAT OVEN TO 325 DEGREES. GREASE AND FLOUR A 10" TUBE PAN & BAKE FOR APPROX. 1 HOUR, TESTING AFTER 50 MIN TO MAKE SURE IT'S DONE.
  3. REMOVE AND COOL COMPLETELY BEFORE ICING.
  4. ICING: COOK SUGAR AND EVAP MILK OVER LOW HEAT TIL SUGAR IS DISSOLVED. ADD MARSHMALLOWS, BUTTER & CHOC CHIPS & MELD ALL TOGETHER COMPLETELY. REMOVE FROM HEAT & ADD VANILLA. FROST CAKE IMMED.
April 2013

This recipe is a personal recipe added by martycampbe11 and has not been tested or endorsed by MyRecipes.

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