One of the first recipes I got from my mother-in-law was for her chocolate pound cake.  She had made this cake for David on his birthday and when he came home to visit for years.  One of my first Christmas gifts, as a new bride, was a bundt pan so that I could actually bake the cake for David. 

Recently two friends asked me for this recipe, so I thought I'd just share it with all of you; my dear readers.  I know a few of you make a different version of chocolate pound cake and I would be interested in knowing the differences. 

Chocolate Pound Cake

Pre-heat oven to 325

2 sticks butter, softened

1/2 cup crisco shortening

3 cups sugar

5 eggs

3 cups flour

1 teaspoon baking powder

1/2 t. salt

1/2 cup cocoa

1 cup milk

1 T. vanilla

In a mixer, cream butter and shortening.  Add sugar.  Cream until fluffy.

In a separate bowl, combine flour, baking powder and salt.

Add flour mixture to butter mixture alternating with the 5 eggs, adding one egg at a time (just beat until yellow from eggs disappear)

Add cocoa and milk to the batter.

Stir in vanilla.

Spoon batter into a greased and floured bundt pan.  Bake for one hour and eight minutes.  (tester should come out clean)  Let cool in pan, on a cooling rack for ten minutes.  Hold your breath, say a prayer and then turn the cake onto a cake platter or serving dish.  (Can you tell I've had a few cakes break when I turned them out?  If this happens just piece it together with the wonderful icing below or make a trifle! )

Chocolate Icing

1/2 cup butter

2 oz. unsweetened chocolate

1 egg

2 cups powdered sugar

(you may add more if you want a thicker consistency)

pinch of salt

2 t. vanilla

1 t. lemon juice

In a saucepan melt butter and unsweetened chocolate together.  Turn heat off and with a hand mixer, beat egg into warm chocolate mixture.  Add powdered sugar, salt, vanilla and lemon juice.  Spread all over the cake once the cake is completely cooled.  I like to make extra icing and fill the well of the cake with it.  Enjoy!!!!!!!!!!