Mahogany Pound Cake
Mahogany Pound Cake is an moderately easy dinner. Made with 1 1/2 c. butter, 2 c. sugar, 1 c. light brown sugar, 6 eggs (large) and 2 c. plain flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Beat butter at medium speed with electric mixer for 2 minutes. Gradually add sugars, beating about 6 minutes.
Add eggs, one at a time, beating until yellow disappears.
Combine flour, cocoa and soda.
Add to butter mixture with sour cream alternately.
Beat at low speed until blended; stir in vanilla.
Pour into a greased and floured Bundt pan.
Bake at 325Β° for 1 hour and 40 minutes.
Cool for 10 to 15 minutes in pan.
Remove from pan and cool on wire rack.
π· Perfect Pairings
Complete your meal with these
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