The best delicious Mahogany Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mahogany Pound Cake recipe today!
Hello my friends, this Mahogany Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mahogany Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Mahogany Pound Cake.
What Makes This Mahogany Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mahogany Pound Cake.
Ready to make this Mahogany Pound Cake Recipe? Let’s do it!
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1 c Butter (or marg.); softened 1/2 c Cocoa
2 c Sugar 1/4 ts Baking soda
1 c Sugar, brown; firmly packed 8 oz Sour cream
6 lg Eggs 1 ts Vanilla extract
2 1/2 c Flour, all-purpose
Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugars, beating at medium speed 5 ot 7 minutes. Add
eggs, one at a time, beating just until yellow disappears.
Combine flour, cocoa, and soda; add to butter mixture alternately
with sour cream, beginning and ending with flour mixture. Mix at low
speed just until blended after each addition. Stir in vanilla. Pour
batter into a greased and floured 10″ tube pan.
Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire
rack 10 to 15 minutes; remove from pan, and cool completely on wire
rack.
SOURCE: Southern Living Magazine Home for the Holidays. Typos by Nancy
Coleman.
Yields
1 cake (10″)
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