Mahogany Pound Cake

READY IN: 1hr 39mins
SERVES: 18-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven at 325 degrees Fahrenheit.
  • Sift together salt, flour and cocoa.
  • Cream together butter, both sugars, and eggs. (See Note* ).
  • Add optional instant coffee granules for a mocha pound cake!
  • Add vanilla.
  • Combine sour cream and baking soda.
  • Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
  • *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.
  • Pour into a greased and floured 10 inch tube pan.
  • Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.
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