Ingredients
1 cup butter, softened
1/2 cup shortening
3 cup sugar
5 each eggs
3 cup sifted cake flour
1/4 tsp baking powder
1/2 cup cocoa
1 1/4 cup milk
1 tsp vanilla extract
FUDGE FROSTING
2 cup sugar
1/4 cup cocoa
1/4 tsp salt
2/3 cup milk
1/2 cup shortening
1 tsp vanilla extract
Directions
The Chocolate Pound Cake:
Cream butter and shortening; gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time, beating
after each addition. Combine flour, baking powder, and cocoa; stir
well. Add to creamed mixture alternately with milk, beginning and
ending with flour mixture. Mix just until until blended after each
addition. Stir in vanilla.
Pour batter into a greased and floured 10-inch tube pan. Bake at
325F for 1 hour and 30 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan 10 minutes; remove from pan, and
let cool completely on a wire rack. Spread Fudge Frosting on top and
sides of cake.
Yield: one 10-inch cake.
Fudge Frosting:
Combine all ingredients except vanilla in a heavy saucepan. Bring
to a boil, stirring constantly; boil 2 minutes, stirring constantly.
Remove from heat; pour into a small mixing bowl, and add vanilla.
Beat at high speed of an electric mixer 5 minutes. Yield: 3 cups.
Mrs. James L. Twilley of Georgia, in December, 1987 "Southern Living"
Typos by Jeff Pruett.
Servings: 1 x 10" cake
Chocolate Pound Cake With Fudge Frosting - Sl Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We are able to track the history of meal recipes way back into ancient history, in truth as far into history as early Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef recounts how the chefs of Roman times used many different herbs, including a few that will be familiar to modern chefs such as thyme, fennel and dill. During the following few hundred years, the rich families of Europe tried to serve up the most extravagent meals, and consequentially the best chefs and their recipes increased in prestige. However, it was during the 1800s that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, recipe books were increasing in popularity mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Chocolate Pound Cake With Fudge Frosting Sl recipe.
