Recipe for cooking mahogany pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Mahogany Pound Cake

2 1/2 c. unsifted flour
1/2 c. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
2 c. sugar
1 c. firmly packed light brown sugar
3/4 c. butter, softened
6 eggs, separated
1 tsp. vanilla extract or flavoring
8 oz. sour cream

Preheat oven to 325 degrees F.

Stir together flour, cocoa, baking powder and baking soda; set aside.

In lrg. mixer bowl, combine sugars and butter; beat until light and fluffy. Add egg yolks, one at time, beating well after each addition; add vanilla extract or flavoring. Beat in sour cream alternately with dry ingredients (batter is very thick).

In med. bowl, beat egg whites until stiff but not dry; fold half into batter. Fold in remaining egg whites. Pour into well-greased and floured 10-in. tube or fluted pan. Bake 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool 10 mins.; remove from pan. Sprinkle with powdered\sugar, if desired.

Makes approximately one 10-inch cake.