Baked in a deeply fluted tube pan, this fine-grain pound cake is beautiful and tasty. A light dusting of powdered sugar adds to Mahogany pound cake appeal. If using Hershey's Special Dark cocoa, the Mahogany Pound Cake will be a rich dark color!
2 1/2 cups Unsifted flour
1/2 cup Unsweetened cocoa
1/2 tsp Baking powder
1/4 tsp Baking soda
2 cups Granulated sugar
1 cup Light brown sugar
3/4 cup Butter, softened
6 Eggs, separated
1 tsp Vanilla extract
8 ounces Sour cream
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube or fluted pan
Stir together the flour, cocoa, baking powder and baking soda, set aside.
In a 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 of the beaten whites into batter. Fold in the remaining egg whites. Pour Mahogany cake batter into prepared cake pan. Bake until wooden pick inserted in center comes out clean. Cool Mahogany pound cake for 10 minutes, remove from pan. Sprinkle with confectioners' sugar, if desired.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!