When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Mahogany Pound Cake Recipe

Mahogany Pound Cake Recipe

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
Preheat oven, grease and flour cake 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.

16 Servings
Nutrition facts:
Serving Size 98 g
Calories 340
Calories from Fat 124
Total Fat 13.8g 21%
Saturated Fat 8.1g 40%
Cholesterol 90mg 30%
Sodium 115mg 5%
Total Carbohydrates 51.1g 17%
Dietary Fiber 1.4g 6%
Sugars 34.1g
Protein 5.2g
Vitamin A 9% • Vitamin C 0% • Calcium 5% • Iron 9%

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User Comments


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!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!