"The Bag Ladys Favorite Chocolate Pound Cake and Chocolate Frosting"

By RoketJSquerl

In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing.

Ingredients

• For the Cake:
• RECALCULATED FOR 12 CUP VOLUME TO FIT 16 CUP TUBE PAN
• 17.45 oz. (494g) All-purpose Flour
• .6 Teaspoon (3g) Baking Soda
• .6 Teaspoon (3g) Baking Powder
• .6 Teaspoon (2g) Salt
• 32 g (.38 cup) Cocoa
• 2.42 Sticks (275g) Butter, Softened
• 112 g Crisco
• 25.44 oz. (721g) Sugar
• 6 Eggs
• 1.21 Cup (275g) Buttermilk
• 3.63 tsp (17g) Pure Vanilla Extract
• Chocolate Frosting:
• 2 cups powdered sugar
• 4 Tablespoons cocoa
• 2 Tablespoons melted butter
• 1/4-1/3 cup evaporated milk

Details

Servings 16
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 325 degrees F. Grease and flour a 10-inch TUBE pan.
Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
Pour batter into prepared pan. Bake for 1 hour and 20 minutes, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Directions for frosting:
Combine powdered sugar and cocoa in medium mixing bowl. Add butter and milk and mix well. Spread over pound cake.