Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Best Chocolate Pound Cake




Source of Recipe


Debbie






List of Ingredients



• 1/2 cup shortening
  
• 1 cup butter, softened
  
• 3 cups white sugar
  
• 5 egg yolks
  
• 5 egg whites
  
• 3 cups all-purpose flour
  
• 1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/2 cup unsweetened cocoa powder
  
• 1/2 tsp ground cinnamon
  
• 1 1/4 cup milk
  
• 1 tsp vanilla extract
  
• 1/2 tsp almond extract
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour 10" tube pan.
   
2. Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of electric mixer. Add egg yolks, one at a time, beating after each addition.
   
3. Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
   
4. In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into greased and floured for 10" tube pan.
   
5. Bake at 350 degrees for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on wire rack.