Chocolate Pound Cake

Adapted from Lib Thomas' recipe from Pocket Church Dedication Edition Cookbook (1993) -Claire

2 sticks unsalted butter
½ c. oil
3 c. sugar
1 c. milk
5 eggs
3 c. plain flour
½ t. baking powder
½ t. salt
4 T. cocoa-heaping
1 T. vanilla

Cream butter and oil together and add eggs, mix and then add milk. Mix dry ingredients and then add together. Add vanilla. Pour into prepared* tube pan. Bake 325 degrees approximately 80 minutes.

Chocolate Icing (optional)
2 c. sugar
½ c. milk
1 t. vanilla
½ c. cocoa
1 stick butter

Cook at least 1 minute, boiling hard and stirring constantly until the sugar is all dissolved. Let the icing cool almost completely so you can spread it easily without running off the cake.

*to prepare the pan, you can use shortening and a dusting of cocoa to keep chocolate cakes brown on the outside, but if you plan to use the icing, you may want to use Baker’s Joy (my preference).