CHOCOLATE POUND CAKE WITH CHOCOLATE FROSTING

      Title: CHOCOLATE POUND CAKE WITH CHOCOLATE FROSTING
  Categories: Dessert, Cake, Chocolate, Sthrn/livng
       Yield: 1 X 10" cake
  
       1 c  Shortening
       3 c  Sugar
       6 ea Eggs
   2 2/3 c  All-purpose flour
     1/2 ts Baking powder
     1/4 ts Salt
     1/3 c  Cocoa
       1 c  Milk
       1 ts Vanilla extract
            Chocolate Frosting (optional
 
 MMMMM---------------------CHOCOLATE FROSTING--------------------------
       1 c  Sugar
     1/4 c  Butter or margarine
     1/3 c  Evaporated milk
     1/2 c  Semisweet chocolate morsels
     1/2 ts Vanilla extract
  
      Cream 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 and next 3 ingredients; add to mixture alternately
   with milk, beginning and ending with flour mixture. Mix until just
   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 25 to 30 minutes or until a wooden pick inserted
   near center comes out clean. Cool in pan 10 minutes; remove from pan,
   and let cool completely on a wire rack.  Spread with Chocolate
   Frosting, if desired. Yield: one 10-inch cake.
   
   CHOCOLATE FROSTING:
      Combine first 3 ingredients in a small saucepan; bring to a boil,
   and boil 1 minute, stirring occasionally. Stir in chocolate morsels
   and vanilla. Beat with a wooden spoon about 3 minutes or to desired
   spreading consistency.  Yield: 1-1/4 cups.
   
   Helen Dosier of North Carolina, in November, 1990 "Southern Living".
   Typos by Jeff Pruett.
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