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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


  1. Heat oven to 325 degrees F.
  2. Stir together flour, cocoa, baking powder and baking soda; set aside.
  3. In large mixer bowl, combine sugars and butter; beat until light and fluffy.
  4. Add egg yolks, one at time, beating well after each addition; add vanilla extract.
  5. Beat in sour cream alternately with dry ingredients (batter is very thick).
  6. In medium bowl, beat egg whites until stiff but not dry; fold half into batter.
  7. Fold in remaining egg whites.
  8. Pour into well-greased and floured 10-inch tube or fluted pan.
  9. Bake for 1 1/2 hours or until wooden pick inserted in center comes out clean.
  10. Cool for 10 minutes; remove from pan.
  11. Sprinkle with confectioners' sugar, if desired.

Yield one 10-inch cake

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