Chocolate Pound Cake II
Description
This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.
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
Directions
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.