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60 minutes
Prep: 20 minutes
Cook: 40 minutes
2314 calories per serving view nutrition facts
1 cake
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| 1 | cup | butter | softened |
| 1/2 | cup | margarine | softened |
| 3 | cups | sugar | |
| 5 | large | eggs | |
| 3 | cups | flour, all-purpose | |
| 1/2 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 1/2 | cup | cocoa powder | |
| 1 | cup | milk | |
| 1 | teaspoon | vanilla extract | |
| Butter cream frosting | |||
| 3/4 | cup | margarine | softened |
| 3 | ounces | cream cheese | softened |
| 1 | pinch | salt | |
| 16 | ounces | powdered sugar | |
| 1/2 | cup | powdered sugar | |
| 1/4 | cup | milk | to 1/2 cup |
| 1 | teaspoon | vanilla extract | |
Cream butter and margarine until smooth; add sugar and beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine dry ingredients, and add to creamed mixture alternately with milk and vanilla.
spoon batter into a well-greased 10 inch tube pan or Bundt pan.
Bake at 325 degrees for 35 minutes; reduce heat to 200 degrees and bake an additional 35 to 40 minutes.
Cool; spread with Butter Cream Frosting, and decorate as desired.
Butter Cream Frosting: Cream margarine and cream cheese Add salt and sugar, a small amount at a time, beating until smooth.
Slowly beat in just enough milk to make mixture spreadable; add vanilla.
| % Daily Value* | |
| Total Fat 121.0g | 186% |
| Saturated Fat 47.0g | 235% |
| Trans Fat 0.0g | |
| Cholesterol 416mg | 139% |
| Sodium 1575mg | 66% |
| Total Carbohydrate 296.0g | 99% |
| Dietary Fiber 6.0g | 24% |
| Sugars 217.0g | |
| Protein 25.0g | 50% |
| Vitamin A | 94% | Vitamin C | 0% | |
| Calcium | 21% | Iron | 41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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huck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because these muscles are...
This is pretty simple and tastes good. Next time I make it I will add some garlic to make it even better. Thanks for the simplicity.
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