CHOCOLATE POUND CAKE
MARTY'S 10/00
Yield: 10 servings ( Serving Size: servings )
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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
- CAKE:
- 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.
- REMOVE AND COOL COMPLETELY BEFORE ICING.
- 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.
CHOCOLATE POUND CAKE Recipe at a Glance
- COURSE: Cakes/Frostings
- CUISINE: American
- MAIN INGREDIENT: Chocolate
- OCCASION: Birthdays/Anniversaries
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