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Mahogany Pound Cake Recipe

Mahogany Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mahogany Pound Cake  recipe  PDF


PATTI VDRJ67A 2 1/2 c Flour
1/2 c Unsweetened cocoa
1/2 ts Baking powder
1/4 ts Baking soda
2 c Sugar
1 c Light brown sugar packed
1 c Margarine or butter soften
1 ts Vanilla
6 Eggs
8 oz Sour cream

QUICK CHOCOLATE SAUCE (OPT 2 tb Margarine or butter
1/3 c Unsweetened cocoa
1 cn Sweetened condensed milk
1/3 c Water
1 ts Vanilla
Preheat oven to 325. Stir together flour, cocoa, baking powder, and baking soda set aside. In large mi er bowl, beat sugars, margarine and vanilla until light and fluffy. Add eggs, one at a time, beting well after each. Beat in sour cream alternately with dry ingredients. Pour into well greased 10 tube or bundt pan. Bake 1 hour and 25 minutes or until tested done.
Cool 10 minutes remove from pan. Sprinkle with powdered sugar if desired. Serve with Quick Chocolate Sauce if desired. QUICK CHOCOLATE SAUCE: In heavy saucepan, melt margarine stir in cocoa until smooth. Stir in remaining ingredients mi well. Over medium heat, cook and stir until smooth and thickened, about 5 minutes. Serve warm over cake or ice cream. Refrigerate leftovers. To reheat, place desired amount of sauce in small heavy saucepan with a small amount of water. Over low heat, stir constantly until heated through.

Mahogany Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
560 people have voted
Last Reviewed on 2018-12-18



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