BCL - Chocolate Pound Cake II The Best Recipes

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Chocolate Pound Cake II

"This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain."

Ingredients :

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

Instructions :

Prep :	Cook : 14M	Ready in :

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.

Notes :

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