Incredibly rich and light chocolate poundcake.
Recipe: Chocolate Pound BundtCake
3 cups all-purpose flour1/4 cup unsweetened cocoa powder
Preheat oven to 350°F (175°C).Grease and flour a 10-inch tube pan; set aside.
Whisk together flour, cocoa, baking powderand salt. Set aside.
Cream butter and shortening until fluffy.Gradually add sugar while beating. Add egg yolks one at a timeand beat well after each addition. Beat in vanilla.
Add flour mixture to creamed mixture alternatelywith milk. Fold beaten egg whites into cake batter.
Pour batter into prepared cake pan. Sprinklenuts on top. Bake for 1 hour and 15 minutes or until tested donewhen wooden pick inserted in center comes out clean. Do not overbake.
1/2 teaspoon baking powder
1/2 teaspoon salt1 cup butter or margarine
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs, separated, whites beaten until stiff2 teaspoons vanilla extract
1 cup milk
1 cup chopped pecans
Makes 12 servings.
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