As I’ve shared multiple times, my mom loves to feed her sweet tooth.  As far back as I can remember, Mom always baked cakes.  These are 3 of her best pound cakes:  7 Up Pound Cake, Chocolate Pound Cake and 5 Flavor Pound Cake. 

The recipes and instructions for combining ingredients are very similar for each cake.  I have listed the ingredients and instructions separately for each however.  This will make it easier for those who may want to print and clip one or more of the recipes. 

These are big cakes.  Do not use a Bundt pan or standard tube pan.  Use a large tube pan.  The center cylinder usually extends beyond the sides of these pans and the pan has 3 prongs spaced evenly around the edge. 

2 stick butter*

½ c shortening*

3 c sugar

5 eggs

3 c plain flour

1 tsp vanilla

1 tsp lemon

1 c 7-Up (takes the place of baking powder and soda)

*Mom uses 1 ½ sticks of butter flavored Crisco instead of the 2 sticks of butter and ½ c Crisco. 

1- Cream together butter and shortening with electric mixer. 

2- Add sugar into mixture, and cream together. 

3- Add the eggs 1 at a time, beating after each egg. 

4- Sift and gradually mix in flour. 

5- Add vanilla and lemon flavorings. 

6- Slowly pour in 7 Up and mix on low. 

7- Grease and flour a large tube pan, or use Baker’s Secret spray. 

8- Bake at 325 degrees for 1 hour 15 minutes. 

9- Optional:  Ice cooled cake with Cream Cheese (Mom’s preference) or other favorite frosting. 

CREAM CHEESE FROSTING

½ c or 1 stick butter, softened

1 pkg, 8 oz cream cheese, softened

1 lb confectioners sugar

1 tsp vanilla extract

1- Cream butter and cream cheese together with electric mixer. 

2- Gradually add powdered sugar.  Beat until light and fluffy. 

3- Stir in vanilla. 

4- Frost cooled cake. 

1/2 lb butter*

½ cup Crisco*

3 cups sugar

3 cups Plain All Purpose Flour

1 tsp baking powder

Pinch of salt

½ cup cocoa

1 cup milk

5 eggs

1 ¼ tsp vanilla

*Mom uses 1 ½ sticks of butter flavored Crisco instead of the 2 sticks of butter and ½ c Crisco. 

1- Cream together butter and shortening with electric mixer. 

2- Add sugar into mixture, and cream. 

3- Add the eggs 1 to 2 at a time, beating after each egg. 

4- Sift salt, baking powder and cocoa together with flour. 

5- Gradually add dry mixture, milk and vanilla to butter, shortening and sugar mixture. 

6- Grease and flour a large tube pan, or use Baker’s Secret spray. 

7- Bake at 325 degrees for 1 hour 30 minutes. 

OPTIONAL FROSTING: 

1- Ice with bought milk chocolate frosting.  (This is what Mom does.)

2- Add 3 to 4 T of cocoa to the cream cheese frosting above. 

3- Ice with chocolate fudge frosting (recipe immediately below). 

CHOCOLATE FUDGE FROSTING

4 squares unsweetened chocolate

½ c butter

1 lb confectioners sugar

½ c milk

2 tsp vanilla

1- Combine butter and chocolate over low heat until melted. 

2- Remove from heat and add sugar, milk and vanilla.  Stir until smooth. 

3- Set in a bowl of ice and water.  Beat until smooth enough to spread. 

2 sticks butter*

½ c Crisco*

3 c sugar

5 eggs

3 c plain flour

1 /2 tsp baking powder

1 milk

1 tsp each of these 5 flavorings:  coconut, rum, butter, lemon and vanilla

*Mom uses 1 ½ sticks of butter flavored Crisco instead of the 2 sticks of butter and ½ c Crisco. 

1- Cream together butter and shortening with electric mixer. 

2- Add sugar into mixture, and cream with mixer. 

3- Add the eggs 1 to 2 at a time, beating after each egg. 

4- Sift baking powder with flour. 

5- Gradually add dry mixture, milk and flavorings to butter, shortening and sugar mixture. 

6- Grease and flour a large tube pan, or use Baker’s Secret spray. 

7- Bake at 325 degrees for 1 hour 30 minutes. 

GLAZE

1 c sugar

½ c water

1 tsp each of these 5 flavorings:  coconut, rum, butter, lemon and vanilla

1- Combine ingredients in saucepan and bring to low boil. 

2- Spoon warm glaze over pound cake.  This will soak in and make the cake very moist.