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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
Heat oven to 325 degrees F.
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 well-greased and floured 10-inch tube or fluted pan.
Bake for 1 1/2 hours or until wooden pick inserted in center comes out clean.
Cool for 10 minutes; remove from pan.
Sprinkle with confectioners' sugar, if desired.
Yield one 10-inch cake
Pound Cake Recipes
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