Cooking Class---POUND CAKES

BROWN SUGAR POUND CAKE

1 cup shortening

1 stick butter

1 box light brown sugar, sifted

5 eggs

3 cups flour

1/2 tsp salt

1/2 tsp baking powder
1 cup evaporated milk
2 tsp maple flavoring

Cream shortening, butter and sifted brown sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add them alternately with milk. Add flavoring. Pour mixture into greased and floured tube pan. Bake at 300 degrees for 1 1/2 hours.

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CHOCOLATE POUND CAKE

1/2 lb butter
1/2 cup shortening
3 cups flour
1/2 tsp salt
1 cup milk
3 cups sugar
5 eggs
1/2 tsp baking powder
4 Tbsp cocoa
1 Tbsp vanilla

Cream shortening and butter together. Add sugar and eggs. Sift dry ingredients together. Add alternately with milk to creamed mixture. Add vanilla. Bake in a 9 or 10 inch tube pan at 325 degrees for 1 hour 20 minutes.

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PUMPKIN POUND CAKE

3 cups flour
1 1/2 cups sugar
1 1/4 cup oil
3 1/2 tsp cinnamon
2 tsp baking powder
1 tsp salt
4 eggs
1 (16 oz) can pumpkin
1 cup chopped walnuts

Preheat oven to 350 degrees. Mix all ingredients except nuts at low speed just until mixed. Increase speed to high for 5 minutes, scraping bowl often. Stir in nuts. Bake in a 10 inch tube pan for 1 hour. Cool in pan on rack for 10 minutes. Remove from pan and cool completely.  CREAM CHEESE FROSTING: 2 (3 oz) packages cream cheese, 1 tsp vanilla, dash of salt.  Combine. Beat until smooth with mixer at medium speed. Gradually beat in 2 cups powdered sugar.