Sylvia’s Chocolate Pound Cake

Sylvia was a dear friend of my first mother-in-law.  She made this wicked cake that my SIL adored.  Lee kept begging for the recipe and Sylvia kept telling her that she would make Lee a cake anytime she wanted one.

Eventually, Lee wore her down.  Sylvia gave her this recipe.  It is NOT accurate.  Something is missing or altered.  I expect that Sylvia got used to doing whatever extra she did to this base recipe and never thought about it when she wrote it down.

It’s still tasty.

These are Sylvia’s words:

1/2 lb butter
1/2 c. Crisco
3 c. sugar
7 large eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
1/2 teaspoon lemon flavoring
1/2 teaspoon almond flavoring
3 c. plain flour
1/2 c. cocoa
1/2 tsp salt
1 tsp. baking powder
1 cup milk + 1 Tablespoon

Cream butter, Crisco and sugar.  Add eggs, one at a time,  then vanilla. Measure flour, cocoa,  salt and  baking powder together, add alternately with milk beginning and ending with flour mixture.  Beat well. Grease and flour tube pan.  Bake 1 hour 20 minutes at 325 F.  (Time may vary with oven.)

(This makes very large cake, sometimes I make one fairly large cake in tube pan, them make a loaf cake, too.)

This is the icing I use:
1 stick butter
8 oz cream cheese, cream these, add
1 tsp vanilla. 1 tsp butter flavor, 1/2 lemon
Add one box (or 1 lb) confectioners sugar.
Beat until creamy (Can add teaspoon or two of milk, but usually don’t need to)


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