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Chocolate Pound Cake With Butter Cream Frosti

Ingredients
 

1 cup butter, softened
1/2 cup margarine, softened
3 cup sugar
5 eggs
3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cocoa
1 cup milk
1 tsp vanilla extract

BUTTER CREAM FROSTING

3/4 cup margarine, softened
3 oz cream cheese, softened
1 pinch salt
16 oz powdered sugar, plus
1/2 cup powdered sugar
1/4 cup milk, to 1/2 cup
1 tsp vanilla extract




 
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Preparation
 
Cream butter and margarine until smooth; add sugar and beat until
light and fluffy. Add eggs, one at a time, beating well after each
addition. Combine dry ingredients, and add to creamed mixture
alternately with milk and vanilla. spoon batter into a well-greased
10 inch tube pan or Bundt pan. Bake at 325 degrees for 35 minutes;
reduce heat to 200 degrees and bake an additional 35 to 40 minutes.
Cool; spread with Butter Cream Frosting, and decorate as desired.
Butter Cream Frosting: Cream margarine and cream cheese until light
and fluffy. Add salt and sugar, a small amount at a time, beating
until smooth. Slowly beat in just enough milk to make mixture
spreadable; add vanilla.

 

 
Servings: 1

 

 

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