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Satan Chocolate Pound Cake with Chocolat

List of Ingredients

Satan Chocolate Pound Cake with Chocolate Marshmallow Frosting


Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup Crisco 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 pure vanilla extract
Chocolate-Marshmallow Frosting (recipe below)

Preheat oven to 325 degrees. Grease and flour a 10 inch tube or Bundt pan,
tapping out any excess flour, and set aside.

Cream the butter and Crisco together in a large mixing bowl with an electric
mixer till light and fluffy. Add the sugar and continue beating till well blended. Add
the eggs one at a time, beating after each addition till well blended. Into another
bowl, sift together the flour, baking powder, salt and cocoa and add alternatively
with the milk to the batter, beating well. Add the vanilla and beat till 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 hour and 10
minutes or till a straw or cake tester inserted in the center comes out clean, then
let the cake cool completely in the pan before turning out onto a cake plate.

With a rubber spatula, spread the frosting liberally and evenly over the top and
sides of the cake, let cool completely and keep covered till ready to serve.

Makes 12 servings.

Chocolate Marshmallow Frosting

Ingredients:
2 cups granulated sugar
One 5-ounce can evaporated milk
10 large marshmallows
1/2 cup (1 stick) butter
One 6-ounce bag (1 cup) semisweet chocolate chips
1 teaspoon pure vanilla extract

In a large, heavy saucepan, combine the sugar, evaporated milk and
marshmallows, bring to a boil over moderate heat and cook for 6 minutes,
stirring. Remove the pan from the heat, add the butter, chocolate chips and
vanilla and beat with a wooden spoon till the frosting is thick and smooth, about
10 minutes.

Yields about 3 cups frosting; enough for the top and sides of a 10-inch tube cake
or a 3-layer 9-inch cake, or for about 2 dozen cupcakes.



Recipe

from My Mother's Southern Desserts