Mahogany Pound Cake Recipe
2 1/2 cups
1/2 cup
1/2 tsp
1/4 tsp
2 cups
1 cup
3/4 cup
6
1 tsp
8 oz. |
Unsilted flour
Unsweetened cocoa
Baking powder
Baking soda
Granulated sugar
Light brown sugar
Butter, softened
Eggs, separated
Vanilla extract
Sour cream |
|
Oven Temp ~ 325°
Baking Time ~ 1 Hour & 30 Min.
Pan Type ~ 10 inch tube or fluted pan |
Preheat oven, grease and flour pan
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 prepared pan. Bake until
wooden pick inserted in center comes out clean. Cool 10 minutes; remove from
pan. Sprinkle with confectioners' sugar, if desired.