Chocolate Pound Cake from Mother’s Finest Catering

  • Yield: 12 to 15 servings


1cup (2 sticks) butter, softened
1/2cup shortening
3cups sugar
5 eggs
3cups flour
1/2cup baking cocoa
1/4teaspoon baking powder
1 1/4cups milk
1teaspoon vanilla extract
Cocoa Icing
Cocoa Icing:
2cups sugar
1/4cup baking cocoa
1/4teaspoon salt
2/3cup milk
1/2cup shortening
1tablespoon vanilla extract


  1. To prepare the cake:  Cream the butter, shortening and sugar in a mixing bowl until light and fluffy.  Add the eggs 1 at a time, beating well after each addition.  Sift the flour, baking cocoa and baking powder together.  Add to the creamed mixture alternately with a mixture of milk and vanilla, mixing well after each addition.  Pour into a greased and floured tube pan.  Bake at 300F for 1 hour and 25 minutes or until cake tests done.  Cool in the pan for 10 minutes.  Remove to a wire rack to cool completely.  Spread with the Cocoa Icing.
  2. To prepare the icing:  Combine the sugar, baking cocoa, salt, milk and shortening in a saucepan and bring to a boil, stirring constantly.  Boil for 2 minutes, stirring constantly.  Remove from the heat and stir in the vanilla.  Beat until creamy.

Recipe reprinted with permission from Mother’s Finest Catering’s Mother’s Finest: Southern Cooking Make Easy (2002).