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Best Chocolate Pound Cake




Source of Recipe


canadaegg.ca


List of Ingredients




2/3 cup unsweetened cocoa 150 mL
2 3/4 cups all purpose flour 675 mL
1 tsp baking powder 5 mL
1/2 tsp salt 2 mL
1 cup butter or margarine, softened 250 mL
1/2 cup mayonnaise 125 mL
2 1/2 cups sugar 625 mL
1 tsp vanilla extract 5 mL
5 eggs 5
1 cup milk 250 mL
Icing sugar




Recipe



Preheat oven to 325°F (160°C). Grease and flour a 10-inch (25 cm) tube pan or bundt pan or two 9 x 5-inch (23 x 13 cm) loaf pans. Sift cocoa in a small bowl. Stir in flour, baking powder and salt; set aside.

In large mixer bowl, beat butter and mayonnaise until smooth. Gradually beat in sugar; beat at high speed until light and fluffy, about 3 minutes. Blend in vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour mixture and milk alternately, beginning and ending with flour. Spread in prepared pan.

Bake 55 to 65 minutes for loaf pans, 75 to 85 minutes for tube or bundt pan, or until wooden pick inserted in centre comes out clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan and remove. Cool completely. Wrap in foil and let stand at least overnight.



Tip

For a decorative effect, place a doily on top of cake and sprinkle with icing sugar. Remove doily.