Chocolate Pound Cake with Fudge Frosting

Directions

Beat butter and sugar until creamy.

Beat in eggs, one at a time, just until yellow disappears.

Combine dry ingredients and add to creamed mixture alternately with milk, beginning and ending with flour, just until blended after each addition.

Stir in vanilla.

Bake in a greased and floured 10 inch tube pan 1 hour at 325℉ (160℃), until a toothpick inserted in the center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes before removing and cooling completely on rack.

Spread with frosting.

Frosting: Combine sugar, cocoa, salt, milk and shortening in saucepan.

Boil 2 minutes over medium heat, stirring constantly.

Remove and add vanilla.

Beat at high speed until smooth and of the proper consistency.