#1989 - Double Chocolate Pound Cake

(by Shirley McNevich)

3 cups sifted cake flour (measure before sifting)
3 cups white sugar
1 cup Hershey's cocoa
3 tsp. baking powder
1 tsp. salt
1 cup softened butter
1 1/2 cups milk
3 tsp. vanilla
3 eggs
1/4 cup heavy cream
Glaze: 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 cup Domino's powdered sugar; 3/4 tsp. vanilla; 2 TBSP hot water

In a mixer add white sugar and eggs--beat. Add 1 cup butter--beat. Add cocoa, baking powder and salt--beat. Add vanilla and milk--beat. Add cream--beat. Slowly add sifted cake flour--beat. Pour batter into a greased 10" tube cake pan. Bake at 325 degrees for 1 hour 40 minutes--test with a toothpick for doneness. Cool completely, then invert it on to a cake plate. Glaze: in a microwave safe bowl add baking chocolate and 3 TBSP butter--heat until melted--stir until smooth. Add powdered sugar and vanilla--stir. Add 1 TBSP of hot water at a time and stir. Only add enough water until glaze is the consistency you desire. Drizzle the glaze over the cooled cake.