Best Chocolate Pound Cake Recipes
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150 mL (2/3 cup) unsweetened cocoa
675 mL (2 ¾ cups) all purpose flour
5 mL (1 tsp) baking powder
2 mL (1/2 tsp) salt
250 mL (1 cup) butter or margarine, softened
125 mL (1/2 cup) mayonnaise, regular or light
625 mL (2 ½ cups) sugar
5 mL (1 tsp) vanilla extract
250 mL (1 cup) milk
Preheat oven to 160°C (325°F). Grease and flour a 25 cm (10-inch) tube pan or bundt pan or
two 23 x 13 cm (9 x 5- inch) loaf pans. Sift cocoa in a small bowl. Stir in flour, baking powder
and salt; set aside.
In large bowl, beat butter and mayonnaise until smooth. Gradually beat in sugar; beat at high
speed until light and fluffy, about 3 minutes. Blend in vanilla. Add eggs, one at a time, beating
well after each addition. Stir in flour mixture and milk alternately, beginning and ending with
flour. Spread in prepared pan. Bake 55 to 65 minutes for loaf pans, 75 to 85 minutes for tube
or bundt pan, or until wooden pick inserted in centre comes out clean. Cool in pan on wire
rack 10 minutes. Loosen cake from pan and remove. Cool completely. Wrap in foil and let
stand at least overnight. For a decorative effect, place a paper doily on top of cake and
sprinkle with icing sugar. Remove doily.
Makes: 20 servings.
Preparation: 30 minutes Baking: 55 to 85 minutes.
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