Mahogany Pound Cake

Yield: 1 (10 inch) cake

Ingredients

• 2 1/2 cups unsifted all-purpose 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

Instructions

1. Heat oven to 325 degrees F. Grease and flour* a 10 inch tube or fluted pan.
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 the prepared tube or fluted pan.
9. Bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
10. Cool for 10 minutes; remove from pan.
11. Sprinkle with confectioners' sugar, if desired.

Notes

* For best results, use our Pan Release!