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Mahogany Pound Cake




Source of Recipe


unknown


List of Ingredients




1 cup butter
6 eggs
1 8-ounce carton dairy sour cream
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
2 cups granulated sugar
1 cup packed brown sugar
1 tsp vanilla
caramel and/or chocolate ice cream topping or sifted powdered sugar (optional)


Recipe



1 Let butter, eggs, and sour cream stand at room temperature 30 minutes. Meanwhile, generously grease and flour a 10-inch tube or fluted tube pan; set aside. Sift together flour, cocoa powder, and baking soda; set aside.
2 In a large bowl, beat butter with a freestanding electric mixer on medium to high speed for 30 seconds. Gradually add sugars, beating about 10 minutes or until very light. Add vanilla. Add eggs, one at a time, beating 1 minute after each and scraping bowl frequently. Add flour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into pan (it will be full).
3 Bake in a 325°F oven for 85 to 90 minutes or until cake tests done. Cool in pan for 10 minutes. Remove from pan; cool. Drizzle with ice cream topping or sprinkle with powdered sugar before serving.
4 Serves 12.
5 Per serving Mahogany Pound Cake: 515 calories, 22 g total fat (13 g sat. fat), 156 mg cholesterol, 231 mg sodium, 73 g carbohydrate, 1 g fiber, and 7 g protein. Dietary exchanges: 4 1/2 starch, 3 fat.