Best Chocolate Pound Cake You Have To Try

Sunday, January 4, 2015

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Best Chocolate Pound Cake

"A delicious make-ahead cake which freezes nicely. Wonderful warm, crowned with a touch butter and a glass of milk!"

Ingredients :

half of cup shortening
1 cup butter, softened
3 cups white sugar
five egg yolks
5 egg whites
3 cups all-purpose flour
half teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/four cups milk
1 teaspoon vanilla extract
half of teaspoon almond extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (a hundred seventy five stages C). Grease and flour a ten inch tube pan.
Cream shortening and butter till light and fluffy, regularly including sugar. Beat properly at medium speed of an electric powered mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed combination alternately with milk, starting and finishing with flour mixture. Mix simply till blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites till stiff peaks shape. Fold carefully into cake batter, mixing only until no streaks continue to be. Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 levels F (175 tiers C) for 1 hour and 15 mins, or until a toothpick inserted in middle comes out smooth. Cool in pan 10 mins, dispose of from pan, and allow cool completely on a wire rack.

Notes :

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