This is a print preview of "Chocolate Pound Cake With Butter Cream Frosting" recipe.

Chocolate Pound Cake With Butter Cream Frosting Recipe
by Global Cookbook

Chocolate Pound Cake With Butter Cream Frosting
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  Servings: 1


  • 1 c. Butter, softened
  • 1/2 c. Margarine, softened
  • 3 c. Sugar
  • 5 x Large eggs
  • 3 c. All-purpose flour
  • 1/2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/2 c. Cocoa
  • 1 c. Lowfat milk
  • 1 tsp Vanilla extract
  • 3/4 c. Margarine, softened
  • 3 ounce Cream cheese, softened pn Salt
  • 16 ounce Powdered sugar, plus
  • 1/2 c. Powdered sugar
  • 1/4 c. Lowfat milk, to 1/2 c.
  • 1 tsp Vanilla extract


  1. Cream butter and margarine till smooth; add in sugar and beat till light and fluffy. Add in Large eggs, one at a time, beating well after each addition. Combine dry ingredients, and add in to creamed mix alternately with lowfat milk and vanilla. spoon batter into a well-greased 10 inch tube pan or possibly Bundt pan.
  2. Bake at 325 degrees for 35 min; reduce heat to 200 degrees and bake an additional 35 to 40 min. Cold; spread with Butter Cream Frosting, and decorate as desired. Butter Cream Frosting: Cream margarine and cream cheese till light and fluffy. Add in salt and sugar, a small amount at a time, beating till smooth. Slowly beat in just sufficient lowfat milk to make mix spreadable; add in vanilla.