Chocolate Pound Cake Ii Recipe

Name: Chocolate Pound Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1/2 cup shortening; 3 cups white sugar; 5 egg whites; 5 egg yolks; 4 tablespoons unsweetened cocoa powder; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 2 teaspoons vanilla extract; 1 cup chopped pecans

Servings: persons

1 cup butter
1/2 cup shortening
3 cups white sugar
5 egg whites
5 egg yolks
4 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2
Sift together flour, cocoa and salt. Set aside.
3
Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
4
Add flour mixture alternately with milk. Add vanilla.
5
In a separate bowl, beat egg whites until stiff. Fold into cake batter.
6
Pour into a greased and floured tube pan. Sprinkle nuts on top.
7
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

1940

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter, 1/2 cup shortening, 3 cups white sugar, 5 egg whites, and more.

Yes, Chocolate Pound Cake Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pound Cake Ii

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