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Chocolate Pound Cake

3 sticks butter or margarine 3 cups sugar 5 eggs 3 cups flour ½ cup cocoa ¼ teaspoon salt 1¼ cups milk 1 tablespoon vanilla ½ teaspoon baking powder

Cream butter and add sugar. Add eggs one at a time, beating after each addition. Sift flour, baking powder, cocoa and salt. Add dry ingredients alternately with milk. Add vanilla before last flour. Preheat oven to 325 degrees. Bake in greased and floured tube or bundt pan for 1 hour and 15 minutes. Cook’s tip: I like to heat a can of chocolate icing and drizzle over cake. Optional: garnish with peanut butter cups.

Beth McLarty Cullman EC

Amaretto Butternut Pound Cake

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6 3 3 1 ¼ 2 2 sticks lightly salted butter, room temperature extra-large eggs, room temperature cups sugar cups all-purpose flour cup sour cream teaspoon baking soda tablespoons amaretto liqueur tablespoons Southern Flavors butter nut flavoring

Preheat oven to 325 degrees. Prepare pan with butter and flour. Sift 3 cups flour. Measure again and place back into sifter with baking soda, sift again. Cream butter, add sugar, cream again. Add eggs one at a time. Blend in sour cream. Add flour mixture, blend. Add amaretto and flavoring, blending gently. Beat at high speed for 2 minutes. Turn into prepared pan. (Cook’s note: I use an angel tube pan, bottom lined with parchment paper.) Bake for 1½ hours. Remove from oven. Place on cooling rack for 10 minutes. Turn cake onto cooling rack to cool completely.

Helen G. Johnson Central Alabama EC

Red Velvet Pound Cake

1½ cups unsalted butter, room temperature 3 cups sugar 5 large eggs 3 cups all-purpose flour 1/3 cup cocoa ½ teaspoon salt ¼ teaspoon baking soda 1 cup whole buttermilk 1 1-ounce bottle liquid red food coloring 1 teaspoon white vinegar 1 teaspoon vanilla

Preheat oven to 350 degrees. Prepare a 12 cup bundt pan with baking spray and flour. Beat butter and sugar until fluffy. Add eggs, beat in 1 at a time. In a separate bowl, mix dry ingredients together. In another bowl, mix wet ingredients. Gradually add dry ingredients to butter mixture, alternately with wet ingredients. Beat at low speed just until combined after each addition. Bake about 50 minutes or until wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack. Drizzle with cream cheese glaze.

Cream Cheese Glaze: 3 ounces cream cheese, softened 1½ cups powdered sugar, sifted 1 tablespoon milk

Mix and drizzle over cooled cake.

Linda Lee Cullman EC

Chocolate Pound Cake

Cynthia's Banana Pound Cake

11/2 cups shortening 2 cups sugar 4 large eggs 2 cups mashed ripe bananas (6 medium-size bananas) 1/4 cup plus 2 tablespoons buttermilk 1 teaspoon vanilla extract 3 cups all-purpose flour 11/4 teaspoons baking soda 1/4 teaspoon salt 1/2 cup chopped pecans, optional

Beat shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine bananas, buttermilk and vanilla. Combine flour, soda and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in pecans. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack.

Janice Bracewell Covington EC