Mahogany pound cake

Mahogany pound cake



  • 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.

Mahogany pound cake
Average rating: 4 of 5, total votes: 4
Cook. Time: PT1H39M
Total Time: PT1H39M

Cause of complaint:

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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