Recipe for Mahogany Pound Cake
Cakes

MAHOGANY POUND CAKE

    Mahogany Pound Cake

    2 1/2 cups unsifted flour
    1/2 cup unsweetened cocoa
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    2 cups granulated sugar
    1 cup firmly packed light brown sugar
    3/4 cup butter, softened
    6 eggs, separated
    1 teaspoon vanilla extract
    8 ounces sour cream

    Preheat oven to 325 degrees F.

    Stir together flour, cocoa, baking powder and baking soda; set aside.

    In large mixer bowl, combine sugars and butter; beat until light and fluffy. Add egg yolks, one at time, beating well after each addition; add vanilla extract. Beat in sour cream alternately with dry ingredients (batter is very thick).

    In medium bowl, beat egg whites until stiff but not dry; fold half into batter. Fold in remaining egg whites. Pour into well-greased and floured 10-inch tube or fluted pan. Bake 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Sprinkle with confectioners' sugar, if desired.

    Makes one 10-inch cake.


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