Chocolate Pound Cake With Butter Cream Frosting

Recipe Ingredients

		Cake
1 cup	198g / 7oz	Butter - softened
1/2 cup	99g / 3.5oz	Margarine - softened
3 cups	594g / 20oz	Sugar
5		Eggs
3 cups	187g / 6.6oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	55g / 1.9oz	Cocoa
1 cup	237ml	Milk
1 teaspoon	5ml	Vanilla extract
		Butter Cream Frosting
3/4 cup	148g / 5.2oz	Margarine - softened
3 oz	85g	Cream cheese - softened
1		Salt
16 oz	454g	Powdered sugar
1/2 cup	99g / 3.5oz	Powdered sugar
1/4 cup	59ml	Milk; to 1/2 cup
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Cream butter and margarine until smooth; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients, and add to creamed mixture alternately with milk and vanilla. spoon batter into a well-greased 10 inch tube pan or Bundt pan.

Bake at 325F for 35 minutes; reduce heat to 200 and bake an additional 35 to 40 minutes.

Cool; spread with Butter Cream Frosting, and decorate as desired.

Butter Cream Frosting: Cream margarine and cream cheese until light and fluffy. Add salt and sugar, a small amount at a time, beating until smooth. Slowly beat in just enough milk to make mixture spreadable; add vanilla.

Source:
Cookbook USA

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