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"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

Chocolate Poundcake Recipe

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This recipe for Chocolate Poundcake is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup vegetable shortening
1/2 cup ( 1 stick) butter or margarine
2 3/4 cup granulated sugar
5 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
5 heaping tbsp unsweetened cocoa powder
1 cup milk
FROSTING:
1 ( 6 ounce) package semi-sweet chocolate pieces
1/2 cup light cream, evaporated milk or evaporated skim milk
1 cup (2 sticks) butter or margarine
2 1/2 cups confectioners' sugar
Directions:
Directions:
Lightly grease and flour a 10-inch tube pan and set aside. In a large bowl of an electric mixer, beat the shortening, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla and mix until just incorporated.
In a small bowl sift together the flour, baking powder and cocoa powder, then gradually sift them into the mixer bowl. Mix on low speed until well-combined. Slowly add milk and mix again on low speed until combined. Pour into prepared pan. Place pan in cold oven, then set at 325º. Bake for about 1 hour and 15 minutes. Cool in pan for 10 minutes, then turn out onto a rack to finish cooling.
Frosting:
In a medium heavy saucepan combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. Whisk in confectioners' sugar until well-blended. Pour into a large bowl; place this bowl in a larger bowl if ice and beat until the mixture is thick enough to hold its shape. Spread on sides and top of cake.
Number Of Servings:
Number Of Servings:
16 servings
Preparation Time:
Preparation Time:
20-25 minutes

 

 

 

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