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Mahogany Pound Cake
2 1/2 cups flour
1/2 cup cocoa
1 cup soft butter
1 cup brown sugar
2 cups white sugar
6 egg yolks
1 teaspoon vanilla
1/4 teaspoon baking soda
1 cup sour cream
6 egg whites
Combine flour and cocoa, set aside. Combine butter
and sugars, beat until light and fluffy. Add egg yolks, one
at a time, beating after each addition. Stir in vanilla.
Combine sour cream and baking soda. Add to creamed mixture,
alternately with dry ingredients. Beat egg whites until
stiff, fold into batter. Pour into well greased 10” tube
pan. Bake at 325 degrees oven for 1 1/2 hours or until tests
done. Cool slightly, remove from pan.
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