Chocolate Pound Cake

Chocolate Pound Cake

Mix and then let cool:

½ pound soft margarine. (Do not use butter... it spoils the texture)

10 tablespoon cocoa (Be generous with it... heaping tablespoons please!)

3 cups sugar

1 ½ cups boiling water

Mix in:

4 large eggs

3 cups all-purpose flour

3 teaspoons baking soda

3 teaspoons vanilla

In a non-reactive bowl, mix together and then add to mixture:

¾ cup milk

¼ cup vinegar

Let mixture stand about 5 minutes. Stir.

Tap mixing bowl against countertop to displace air bubbles.

Transfer mixture to 10” to 12” tube pan which has been greased with margarine and dusted with cocoa.

Bake approximately 1 hour 350°F.

Let cool 30 minutes so cake can separate from pan.

Transfer cake to cooling rack. If necessary, use a butter knife to loosen sides to release cake.

Icing may be added once cake is at room temperature.

Icing

In a non-reactive bowl using a non-reactive spoon, mix:

1 ½ – 2 ½ cups icing sugar

Almond slivers (optional)

½ – 1 lb. Philadelphia Cream Cheese

¼ cup soft margarine

4 – 6 tablespoons cocoa

3 teaspoons vanilla

touch of milk

I sometimes double the icing and do a double layer cake.