Mama Peggy’s Chocolate Pound Cake

By RoketJSquerl

Ingredients

• 2 sticks margarine or butter
• 3 cups sugar
• 3 cups flour
• 1/2 tsp baking powder
• 2 tsp vanilla
• 1/2 cup Crisco
• 5 eggs
• 1/2 cup cocoa
• 1 cup sweet milk
• FOR ICING (OPTIONAL)
• 6 tsp cocoa
• 6 tbsp HOT canned milk (about 1/2 cup)
• 6 tbsp butter or margarine
• 3 cups powdered / confectioner's sugar
• 1 tsp vanilla

Details

Servings 24
Preparation time 15mins
Cooking time 100mins
Adapted from mamapeggy.com

Preparation

Step 1

Instructions
Beat butter and shortening; add sugar and mix well.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.
Bake in a greased pan at 325° for 1 hour 25 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger.
FOR ICING; dissolve the cocoa in the hot milk.
Put the sugar, butter and vanilla into a bowl (do not melt the butter).
Pour in the cocoa/milk mixture and stir (or use a mixer on low setting) until the butter is melted and the icing is smooth and creamy.
Spread evenly over the top of the finished cake

Instructions