Mahogany Pound Cake (Chocolate)

20m
Prep Time
80m
Cook Time
1h 40m
Ready In


"I'm not sure where this recipe originated; I've made it for my family for over 20 years. To me, it tastes like chocolate ice cream. Make it a mocha pound cake by adding 2 tablespoons instant coffee granules! Make the cake extra special by adding frosting. If dutch-processed cocoa is used, the cake will be a rich dark color! Note: For a lighter, even more tender cake, separate the eggs; cream in the egg yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added."

Original is 18-20 servings

Nutritional

  • Serving Size: 1 (98.9 g)
  • Calories 345.2
  • Total Fat - 14.5 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 101 mg
  • Sodium - 157.4 mg
  • Total Carbohydrate - 50.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 34.3 g
  • Protein - 5.7 g
  • Calcium - 41.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven at 325 degrees Fahrenheit.

Step 2

Sift together salt, flour and cocoa (and cream of tartar if using dutch-processed cocoa).

Step 3

Cream together butter, both sugars, and eggs. (See NOTE).

Step 4

Add optional instant coffee granules for a mocha pound cake!

Step 5

Add vanilla.

Step 6

Combine sour cream and baking soda.

Step 7

Combine creamed mixture with dry ingredients and alternate with sour cream mixture.

Step 8

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.

Step 9

Pour into a greased and floured 10 inch tube pan, or a 12-cup bundt pan sprayed with baking spray containing flour.

Step 10

Bake 1 hour and 20 minutes. (I cover the cake with aluminum foil for the last 20 minutes of baking.)

NOTE: Dutch process cocoa and the need for cream of tartar explanation joyofbaking


Tips


  • 10-inch tube pan or 12-cup bundt pan
  • Baking spray containing flour
  • Aluminum foil

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