Mahogany Pound Cake Recipe
Yield: 1 cake (10")Recipe by luhu.jp
Ingredients:
1 cup: Butter (or marg.), softened
1/2 cup: Cocoa,
2 cup: Sugar,
1/4 tsp: Baking soda,
1 cup: Sugar, brown, firmly packed
8 ounce: Sour cream,
6 large: Eggs,
1 tsp: Vanilla extract,
2 1/2 cup: Flour, all-purpose
Directions:
Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugars, beating at medium speed 5 ot 7 minutes. Add
eggs, one at a time, beating just until yellow disappears.
Combine flour, cocoa, and soda; add to butter mixture alternately
with sour cream, beginning and ending with flour mixture. Mix at low
speed just until blended after each addition. Stir in vanilla. Pour
batter into a greased and floured 10" tube pan.
Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire
rack 10 to 15 minutes; remove from pan, and cool completely on wire
rack.
SOURCE: Southern Living Magazine Home for the Holidays. Typos by Nancy
Coleman.
Submitted By NANCY COLEMAN On 10-29-94
Source from luhu.jp
Gradually add sugars, beating at medium speed 5 ot 7 minutes. Add
eggs, one at a time, beating just until yellow disappears.
Combine flour, cocoa, and soda; add to butter mixture alternately
with sour cream, beginning and ending with flour mixture. Mix at low
speed just until blended after each addition. Stir in vanilla. Pour
batter into a greased and floured 10" tube pan.
Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire
rack 10 to 15 minutes; remove from pan, and cool completely on wire
rack.
SOURCE: Southern Living Magazine Home for the Holidays. Typos by Nancy
Coleman.
Submitted By NANCY COLEMAN On 10-29-94
Source from luhu.jp