DailyInbox.com: The Recipe File -- Mother's Pound Cake

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Title: THE RECIPE FILE

DIB Presents... DIB Mall DailyInbox's Inspiration Store Education Store Daily Inspiration Chicken Soup For the Soul Reader's Digest's Cybersmiles PAX TV's Proverbs Plus Volunteers of America's Bible Verses Zig Ziglar's Encouraging Word Ragan Publications' Bits and Pieces Family First's Family Minute All Pro Dad Military.com's America in Uniform DailyInbox's Messages Quotes Daily Reflections Daily Education Heloise's Heloise's Hints History Channel's This Day in History Good Housekeeping's Site of the Day Biography Channel's Born on This Day Junior Leagues' Recipe File LifeTip.com's LifeTips CoachVille's Trivia   Complete Luggage Set Major Department Store Price: $229.99 Now just $86.99! Perfect for your family vacation, this complete 6 piece luggage set in 100% leather features a full size 24" suitcase, 16" and 11" totes, a 21" rolling carry-on bag...even a belt pack! Take advantage of this overstock value while quantities remain! Order now! Click here:   Print this recipe Send this recipe to a friend Desserts: Mother's Pound Cake from Atlanta Cooknotes INGREDIENTS FOR CAKE: 1 cup softened butter 3 cups sugar 1 teaspoon vanilla extract 2 teaspoons almond extract 6 eggs, at room temperature 3 cups all-purpose flour 1/2 pint heavy cream, at room temperature INGREDIENTS FOR FANNY'S CHOCOLATE ICING: 2 (1-ounce) squares Baker's Unsweetened Chocolate 1/2 cup water 1 egg white 1-1/2 (16-ounce) boxes confectioners' sugar 1/3 cup milk optional: chopped pecans, to taste TO PREPARE: Cream butter and add sugar, beating until light and smooth.  Add vanilla and almond extracts.  Add eggs one at a time, beating at medium speed after each addition.  Add flour and heavy cream alternately, mixing well.  Pour batter into a greased and floured 10-inch tube or Bundt pan.  Place in a cold oven and immediately turn heat to 350 degrees.  Bake 1-1/4 hours.  Cool on wire rack before icing. To prepare icing, melt chocolate and butter in top of double boiler.  Beat egg white until stiff and add to chocolate mixture.  Remove from heat and add confectioners' sugar.  Gradually add milk while beating to a creamy consistency.  Stir in optional pecans.  Frost cooled cake. SERVES: 16 Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved. Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767. The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.           Subscription Information You are subscribed with e-mail address:  archive@jab.org To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]