Mahogany pound cake
1 cake (10\")
Ingredients
| Quantity | 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 |
Directions
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