Southern Chocolate pound cake

If you’re looking for health food, this is the one to skip. But if you want a good old-fashioned pound cake unlike any other, head on into the kitchen with this recipe. I always top this with Grandma Pearl’s Flaky Chocolate Icing, but you can leave it plain or put a dusting of confectioners’ sugar over the top if you like.

1½ cups (3 sticks) margarine or butter, softened

3 cups sugar

5 eggs

3 cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

1 cup milk

1 tablespoon vanilla extract (yes, a whole tablespoon!)

Grandma Pearl’s Flaky Chocolate icing

• Preheat the oven to 325 F. Grease and flour a Bundt pan.
• Cream the margarine in a large bowl. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk together the flour, cocoa powder, and baking powder. Measure the milk and stir the vanilla into it. Alternately add the milk and dry ingredients, mixing after each addition. Pour into the pan and bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan and cool completely before icing.
• 12 servings