Mahogany Pound Cake
Ingredients
2 1/2 C. flour
1/2 C. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
2 C. sugar
1 C. light brown sugar; packed
1 C. margarine or butter; soften
1 tsp. vanilla
6 eggs
8 ounces sour cream
Quick chocolate sauce (optional)
2 Tbsp. margarine or butter
1/3 C. unsweetened cocoa
1 can sweetened condensed milk
1/3 C. water
1 tsp. vanilla
Cooking Instructions
Preheat oven to 325. Stir together flour, cocoa, baking powder, and baking soda; set aside. In large mixer bowl, beat sugar, margarine and vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Beat in sour cream alternately with dry ingredients. Pour into well greased 10 inch 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; mix 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)