How To Make Best Chocolate Pound Cake
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Ingredients 1/2 cup shortening 1 cup butter, softened 3 cups white sugar 5 egg yolks 5 egg whites 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1 1/4 cups milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract Directions Preheat oven to 350 degrees F (a hundred seventy five degrees C). Grease and flour a 10 inch tube pan. Cream shortening and butter until gentle and fluffy, gradually incorporating sugar. Conquer well at medium velocity of an electric mixer. Incorporate egg yolks, one at a time, beating after each addition. Sift flour, baking powder, salt, cocoa and cinnamon together. Incorporate to creamed mixture alternately with milk, commencing and ending with flour mixture. Blend just until blended after each addition. Stir in vanilla and almond extracts. In a clean bowl, conquer egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees F (a hundred seventy five degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in heart will come out clean. Cool in pan 10 minutes, remove from pan, and permit cool completely on a wire rack.