Name: Best Chocolate Pound Cake
Yield: 12
Ingredients: Shortening - ½ cup; Butter, softened - 1 cup; White sugar - 3 cups; Egg yolks - 5; Egg whites - 5; All-purpose flour - 3 cups; Baking powder - ½ teaspoon; Salt - ½ teaspoon; Unsweetened cocoa powder - ½ cup; Ground cinnamon - ½ teaspoon; Milk - 1 ¼ cups; Vanilla extract - 1 teaspoon; Almond extract - ½ teaspoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Best Chocolate Pound Cake

1. Shortening - ½ cup

2. Butter, softened - 1 cup

3. White sugar - 3 cups

4. Egg yolks - 5

5. Egg whites - 5

6. All-purpose flour - 3 cups

7. Baking powder - ½ teaspoon

8. Salt - ½ teaspoon

9. Unsweetened cocoa powder - ½ cup

10. Ground cinnamon - ½ teaspoon

11. Milk - 1 ¼ cups

12. Vanilla extract - 1 teaspoon

13. Almond extract - ½ teaspoon

How to cook deliciously - Best Chocolate Pound Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

2. Stage

Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.

3. Stage

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. Stage

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 a greased and floured 10 inch tube pan.

5. Stage

Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.