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Ingredients
| salted butter: 1 cup |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 3 cups |
| eggs: 5 (whites) |
| eggs: 5 (yolks) |
| unsweetened cocoa powder (sifted): 4 Tbl |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| 2% milk: 1 cup |
| vanilla extract: 2 tsp |
| pecans (chopped): 1 cup |
Chocolate Pound Cake II
Credit: AllRecipes
User rating:
"This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Sift together flour, cocoa and salt. Set aside.
- Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
- Add flour mixture alternately with milk. Add vanilla.
- In a separate bowl, beat egg whites until stiff. Fold into cake batter.
- Pour into a greased and floured tube pan. Sprinkle nuts on top.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.