Cake: Chocolate Pound Cake w/ Chocolate Marshmallow Frosting
Source of Recipe
Cheap Cooking
List of Ingredients
1 cup butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup milk
1 teaspoon vanilla extract
Chocolate-Marshmallow Frosting:
2 cups granulated sugar
1 (5-ounce) can evaporated milk
10 large marshmallows
1/2 cup butter
1 (6-ounce) bag semisweet chocolate chips 1 teaspoon vanilla extract
Recipe
Preheat the oven to 325-degrees. Grease and flour a 10-inch tube or
Bundt pan, tapping out any excess flour. Set aside. Cream the butter and
Crisco together in a large mixing bowl with an electric mixer until
light and fluffy. Add the sugar and continue beating until well blended.
Add the eggs, one at a time, beating after each addition until well
blended. Into another bowl, sift together the flour, baking powder, salt
and cocoa and add alternately with the milk to the batter, beating well.
Add the vanilla and beat until well blended. Pour the batter into the
prepared pan and "spank" the bottom of the pan to distribute the batter
evenly and eliminate any air bubbles. Bake 1 hr and 10 mins or until a
cake tester inserted in the center comes out clean. Let cake cool
completely in the pan before turning out onto a cake plate. To prepare
the Frosting: In a large, heavy saucepan, combine the sugar, evaporated
milk and marshmallows. Bring to a boil over moderate heat and cook for 6
mins, stirring. Remove the pan from the heat, add the butter, chocolate
chips and vanilla and beat with a wooden spoon until the frosting is
thick and smooth, about 10 mins. With a rubber spatula, spread the
frosting liberally and evenly over the top and sides of the cake. Let
cool completely and keep covered until ready to serve.
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