Chocolate Pound Cake II

          

This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.

Original recipe makes 1 10-inch tube pan

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.

Nutrition

Calories: 537 kcal
Carbohydrates: 66.5 g
Cholesterol: 109 mg
Fat: 28.5 g
Fiber: 2 g
Protein: 6.7 g
Sodium: 225 mg

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