This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.
Chocolate Pound Cake II
- 1 cup butter
- 1/2 cup shortening
- 3 cups white sugar
- 5 egg whites
- 5 egg yolks
- 4 tablespoons unsweetened cocoa powder
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2 Sift together flour, cocoa and salt. Set aside.
3 Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
4 Add flour mixture alternately with milk. Add vanilla.
5 In a separate bowl, beat egg whites until stiff. Fold into cake batter.
6 Pour into a greased and floured tube pan. Sprinkle nuts on top.
7 Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.
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