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| Chocolate Pound Cake II |
"This is good warm, topped with butter, or just simple. You can also need to apply a glaze, but we like it undeniable."
Ingredients :
- 1 cup butter
- half cup shortening
- 3 cups white sugar
- five egg whites
- 5 egg yolks
- four tablespoons unsweetened cocoa powder
- three cups all-reason flour
- half of teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Instructions :
| Prep : | Cook : 14M | Ready in : |
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- Preheat oven to 350 degrees F (a hundred seventy five stages C). Grease and flour a ten inch tube pan.
- Sift collectively flour, cocoa and salt. Set apart.
- Cream margarine and shortening. Gradually add sugar whilst beating. Add egg yolks one by one and beat well after every addition.
- Add flour mixture alternately with milk. Add vanilla.
- In a separate bowl, beat egg whites until stiff. Fold into cake batter.
- Pour right into a greased and floured tube pan. Sprinkle nuts on pinnacle.
- Bake at 350 ranges F (one hundred seventy five levels C) for 1 hour and 15 minutes. Do now not over bake.
Notes :
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