Chocolate-macaroon pound cake

Yield: 1 Servings

Measure Ingredient
1½ cup Butter or margarine; softened
3 cups Sugar
5 larges Eggs
2½ cup Flour
2 teaspoons Baking powder
½ teaspoon Salt
1 cup Cocoa
1½ cup Buttermilk
2 cups Flaked coconut
2 teaspoons Vanilla extract
2 teaspoons Powdered sugar

Here is a recipe that I made the other day. It was really good. It is from the book America's Best Recipes 1995.

Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 3 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine flour and next 3 ingredients, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in coconut and vanilla. Pour batter into a greased and floured 10-inch tube pan.

Bake at 350F for 50 minutes. Cover loosely with aluminum foil to prevent excessive browning. Bake and additional 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Sprinkle with powdered sugar. Yield: one 10-inch cake.

Posted to recipelu-digest Volume 01 Number 428 by "Sarah Navarro" <sarahn@...> on Dec 31, 1997

Similar recipes