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Desserts - Mahogany Pound Cake

  • 1 cup butter, unsalted and softened
  • 2 cups white sugar
  • 1 cup firmly packed brown sugar
  • 6 large eggs, room temperature
  • 2½ cups all-purpose flour
  • ½ cup cocoa
  • ¼ tsp. baking soda
  • 1 (8 oz.) carton of sour cream
  • 1 tsp. vanilla
  • powdered sugar
  • (for dusting)

Beat butter at medium speed with an electric mixer, until creamy. Gradually add sugars, beating at medium speed for 5 - 7 minutes. Add eggs, one at a time, beating just until the yellow disappears. Whisk together flour, cocoa, and soda in a medium bowl. Mixing at low speed until blended, add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Stir in the vanilla.
Pour batter into a greased and floured 10-inch tube pan or a Bundt pan. Bake at 325° for one hour and 15 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan on a wire rack 10 - 15 minutes, invert and remove the pan, and cool completely on wire rack.
Dust with powdered sugar.
Submitted By: Teresa T. Bennett
Williamson Farmers Co-op
Number of Servings: 0
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