Mahogany pound cake
Mahogany pound cake
Ingredients/Components
- sugar - 2 c
- vanilla - 1 tsp
- sour cream - 1 c
- flour
- brown sugar - 1 c
- egg yolks - 6 item
- cocoa - 1/2 c
- confectioners sugar - 1 item
- baking soda - 1/4 tsp
- egg whites - 6 item
- softened butter - 1 c
How to make mahogany pound cake:
Sift flour and cocoa together; set aside. In a large mixer bowl, combine butter, sugar and brown sugar. Beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Combine sour cream and soda; add to creamed mixture alternately with dry ingredients. Beat egg whites until fluffy; fold into batter. Pour into well-greased and floured tube pan. Bake 1 1/2 hours at 325°. When cool, remove from pan and dust with confectioners sugar.Recipe categories: Desserts, Eggs/dairy, Cakes.
Rating:
Related ingredients:
oil, all-purpose flour, plain flour, box yellow cake mix, box graham crackers, cans chunk pineapple, drained, frozen coconut, french vanilla pudding, slices each: red and green pineapple, cut
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