Ada's Chocolate Pound Cake
Amazing cake from my grandmother. She says, "It was given to me by Addy Cofield, who sometimes helped me when we lived out on Hewell Road. She was a wonderful cook and later went to work full time for Drs. Sambo and Helen.
"I hope it works well for you. I enjoy making it."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 cups sugar
- 3 cups flour
- 1/4 tsp salt
- 1 tsp vanilla
- cake
- 2/3 cups milk
- 3 cups sugar
- 1/2 cup cocoa
- icing
- 1 1/4 cup milk
- 1/4 cup cocoa
- 1/2 cup crisco
- 1/4 tsp baking powder
- 5 eggs at room temperature
- 3 sticks margarine (3/4 cups) at room temperature
- Carbohydrate 3412.9946 g
- Cholesterol 5293.6 mg
- Fat 337.772365 g
- Fiber 15.6758002446517 g
- Protein 210.95229 g
- Saturated Fat 93.1449125 g
- Serving Size 1 1 Serving (5279g)
- Sodium 2209.488 mg
- Sugar 3397.31879975535 g
- Trans Fat 34.185594 g
- Calories 17173 calories
CAKE: Sift all dry ingredients together. Cream shortening; add eggs, one at a time. Add dry ingredients and milk, alternating. Bake at 300 degrees for 1 1/2 hours. ICING: Boil all ingredients (except vanilla) fast for 2 minutes, stirring constantly. Remove from heat and add vanilla. Beat until creamy. Enjoy!
