"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Satan Chocolate Pound Cake with Chocolate-Marshmallow Frosting Recipe

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This recipe for Satan Chocolate Pound Cake with Chocolate-Marshmallow Frosting, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Observer
Added: Monday, December 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. (2 sticks) butter, softened
1/2 c. shortening (preferably Crisco)
3 c. granulated sugar
5 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. unsweetened cocoa powder
1 c. milk
1 tsp. pure vanilla extract
Chocolate-Marshmallow Frosting (see recipe)

Directions:
Directions:
Preheat oven to 325. Grease and flour a 10-inch tube pan or Bundt pan, tap out excess flour. Set aside. In a large mixing bowl with an electric mixer, cream the butter and shortening until light and fluffy. Add the sugar and continue beating until well-blended. Add the eggs one at a time, beating after each until well-blended. In a separate bowl, sift together the flour, baking powder, salt and cocoa and add alternately with the milk to the batter, beating well. Add the vanilla and beat until well-blended. Pour batter into the prepared pan and "spank" the bottom of the pan to distribute batter evenly and eliminate any air bubbles. Bake 1 hour and 10 minutes, or until a straw or cake tester inserted in the center comes out clean. Let the cake cool completely in the pan before turning out onto cake plate. With a rubber spatula, spread the frosting liberally over the top and side of the cake. Let cool completely and keep covered until ready to serve.

Personal Notes:
Personal Notes:
Didn't see frosting recipe in article.

 

 

 

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