Mahogany pound cake

Yield: 1 cake (10")

Measure Ingredient
1 cup Butter (or marg.); softened
2 cups Sugar
1 cup Sugar, brown; firmly packed
6 larges Eggs
2½ cup Flour, all-purpose
½ cup Cocoa
¼ teaspoon Baking soda
8 ounces Sour cream
1 teaspoon Vanilla extract

Beat butter at medium speed with an electric mixer until creamy.

Gradually add sugars, beating at medium speed 5 ot 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine flour, cocoa, and soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10" tube pan.

Bake at 325 degrees for 1 hour and 15 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 cool completely on wire rack.

SOURCE: Southern Living Magazine Home for the Holidays. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 10-29-94

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