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Recipe: Allen's Chocolate Poundcake (using buttermilk)

Desserts - Cakes
ALLEN'S CHOCOLATE POUNDCAKE

3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder, preferably American (Hershey's)
1/2 cup shortening
1 cup butter, softened
3 cup sugar
5 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk
3/4 cup buttermilk

Preheat oven to 325 degrees F. Generously grease and flour a 10-inch tube pan.

Sift flour, baking powder, salt and cocoa powder into a medium size bowl.

In a large bowl, cream shortening and butter to blend; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternate flour mixture, milk and buttermilk, beating until batter is smooth and well-blended. Pour batter into prepared pan.

Bake in preheated oven 1 1/4 hours or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 15 minutes. Invert on a serving plate. Cool completely before serving.

"Amy Jackson's chocoholic husband Allen is her office taste tester. At his suggestion, she substituted buttermilk for part of the liquid in hr original chocolate poundcake. They developed a winner that was awarded a blue ribbon the first tie she entered the state fair, competing against Deep South poundcake experts."

Makes 1 (10-inch) cake
From: Amy A Jackson Gilbert, SC, South Carolina State Fair
Source: Blue Ribbon Winners: America's Best State Fair Recipes by Catherine Hanley
MsgID: 0083519
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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