Chocolate Pound Cake With Butter Cream Frosticakes, desserts 1 cup butter; softened 1/2 cup margarine; softened 3 cup sugar 5 eggs 3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup cocoa 1 cup milk 1 teaspoon vanilla extract ----BUTTER CREAM FROSTING---- 3/4 cup margarine; softened 3 oz cream cheese; softened 1 pinch salt 16 oz powdered sugar; plus 1/2 cup powdered sugar 1/4 cup milk; to 1/2 cup 1 teaspoon vanilla extract 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 325 degrees for 35 minutes; reduce heat to 200 degrees 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. |
