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Chocolate Pound Cake With Butter Cream Frosting

Chocolate Pound Cake With Butter Cream Frosting is built on Butter Softened, Sugar, All Purpose Flour, Milk, and Cream Cheese Softened. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 3 cup
• 3 cup
• 1 cup
• 3 oz
• 16 oz
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Cream butter and margarine until smooth; add sugar and beat until light and fluffy.

2. 2

   Add eggs, one at a time, beating well after each addition.

3. 3

   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.

4. 4

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

5. 5

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

6. 6

   Add salt and sugar, a small amount at a time, beating until smooth.

7. 7

   Slowly beat in just enough milk to make mixture spreadable; add vanilla.