Chocolate Pound Cake II recipe

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Ingredients

1 cup butter
½ cup shortening
3 cups white sugar
5 egg whites
5 egg yolks
4 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans

Nutrition Info

536.8 calories
carbohydrate: 66.5 g
cholesterol: 109.4 mg
fat: 28.5 g
fiber: 2 g
protein: 6.7 g
saturatedFat: 11.6 g
servingSize: -
sodium: 224.6 mg
sugar: 44.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

  2. Sift together flour, cocoa and salt. Set aside.

  3. Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.

  4. Add flour mixture alternately with milk. Add vanilla.

  5. In a separate bowl, beat egg whites until stiff. Fold into cake batter.

  6. Pour into a greased and floured tube pan. Sprinkle nuts on top.

  7. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

Recipe Yield

1 10-inch tube pan

Recipe Note

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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