Chocolate Pound Cake
|Sugar||3 Cup (48 tbs)|
|Margarine/Butter||1 Cup (16 tbs), softened|
|Shortening||1⁄2 Cup (8 tbs)|
|All purpose flour/Unbleached flour||3 Cup (48 tbs) (Pillsbury)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Unsweetened cocoa||2 Tablespoon|
|Light corn syrup||1 Tablespoon|
|Powdered sugar||1⁄2 Cup (8 tbs)|
Heat oven to 350Â°F.
Grease and flour 10-inch tube pan.
In large bowl, combine sugar, 1 cup margarine, shortening and 1 teaspoon vanilla; beat until light and flurry.
Add eggs 1 at a time, beating well after each addition.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, 1/4 cup cocoa, baking powder and salt.
Alternately add flour mixture and milk to sugar mixture, beginning and ending with flour mixture and beating well after each addition.
Pour batter into greased and floured pan.
Bake at 350Â°F for 70 to 85 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 25 minutes; invert onto serving plate.
In small saucepan, combine 2 tablespoons cocoa, water, corn syrup and 2 tablespoons margarine.
Cook over low heat until mixture thickens, stirring constantly.
Remove from heat.
Stir in 1/4 teaspoon vanilla and powdered sugar; beat until smooth.
Spread glaze over top of cooled cake, allowing some to run down sides.