CHOCOLATE POUND CAKE WITH FUDGE FROSTING

      Title: CHOCOLATE POUND CAKE WITH FUDGE FROSTING - SL
  Categories: Dessert, Cake, Poundcake, Chocolate, Sthrn/livng
       Yield: 1 X 10" cake
  
       1 c  Butter; softened
     1/2 c  Shortening
       3 c  Sugar
       5 ea Eggs
       3 c  Sifted cake flour
     1/4 ts Baking powder
     1/2 c  Cocoa
   1 1/4 c  Milk
       1 ts Vanilla extract
 
 MMMMM-----------------------FUDGE FROSTING----------------------------
       2 c  Sugar
     1/4 c  Cocoa
     1/4 ts Salt
     2/3 c  Milk
     1/2 c  Shortening
       1 ts Vanilla extract
  
   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.
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