Chocolate Pound Cake with Fudge Frosting- Sl

1 c Butter -- softened

1/2 c Shortening

3 c Sugar

5 ea Eggs

3 c Sifted cake flour

1/4 ts Baking powder

1/2 c Cocoa

1 1/4 c Milk

1 t Vanilla extract

-----FUDGE FROSTING----- 2 c Sugar

1/4 c Cocoa

1/4 ts Salt

2/3 c Milk

1/2 c Shortening

1 t Vanilla extract

The Chocolate Pound Cake: Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and cocoa; stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread Fudge Frosting on top and sides of cake. Fudge Frosting: Combine all ingredients except vanilla in a heavy saucepan. Bring to a boil, stirring constantly; boil 2 minutes, stirring constantly. Remove from heat; pour into a small mixing bowl, and add vanilla. Beat at cups. Mrs. James L. Twilley of Georgia, in December, 1987 "Southern Living" Typos by Jeff Pruett.