Mahogany Pound Cake

READY IN: 1hr 39mins
Recipe by KerfuffleUponWincle

I'm not sure where this recipe originated; I've made it for my family for over 20 years. To me, it tastes like chocolate ice cream. Make it a mocha pound cake by adding 2 tablespoons instant coffee granules! Make the cake extra special by adding Fudgy Mocha Frosting W/Pecans--Or Hazelnut Coffee Frosting!. :) If Hershey's Special Dark dutch-processed cocoa is used, the cake will be a rich dark color! *Note: For a lighter, even more tender cake, separate the eggs; cream in the egg yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.

Top Review by breezermom

This cake tastes wonderful! I separated the eggs, and the cake was very light and airy....not like any pound cake I've made before. I did add the coffee, and found that it added just a hint of mocha flavor. And you are right....it does taste like chocolate ice cream! Thanks for sharing! Made for "For Your Consideration" tag game.

Ingredients Nutrition

Directions

  1. Preheat oven at 325 degrees Fahrenheit.
  2. Sift together salt, flour and cocoa.
  3. Cream together butter, both sugars, and eggs. (See Note* ).
  4. Add optional instant coffee granules for a mocha pound cake!
  5. Add vanilla.
  6. Combine sour cream and baking soda.
  7. Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
  8. *Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
  9. Pour into a greased and floured 10 inch tube pan.
  10. Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.

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