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mahogany pound cake |
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Mahogany Pound Cake2 1/2 cups unsifted flour 1/2 cup unsweetened cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 2 cups granulated sugar 1 cup firmly packed light brown sugar 3/4 cup butter, softened 6 eggs, separated 1 teaspoon vanilla extract 8 ounces sour cream Preheat oven to 325 degrees F. Stir together flour, cocoa, baking powder and baking soda; set aside. In large 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. Beat in sour cream alternately with dry ingredients (batter is very thick). In medium 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-inch tube or fluted pan. Bake 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Sprinkle with confectioners' sugar, if desired. Makes one 10-inch cake. |
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వ్యాఖ్యలు |
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