Ingredients
14
14 servings
- •1 cup butter
- •0.5 cup shortening
- •3 cups white sugar
- •5 egg whites
- •5 egg yolks
- •4 tablespoons unsweetened cocoa powder
- •3 cups all-purpose flour
- •0.5 teaspoon baking powder
- •0.5 teaspoon salt
- •1 cup milk
- •2 teaspoons vanilla extract
- •1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Sift together flour, cocoa and salt. Set aside.
- Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
- Add flour mixture alternately with milk. Add vanilla.
- In a separate bowl, beat egg whites until stiff. Fold into cake batter.
- Pour into a greased and floured tube pan. Sprinkle nuts on top.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.
Nutritional Facts
Per 14 servings
- Calories: 537
- Carbohydrate: 67g
- Fat: 29g
- Fiber: 2g
- Protein: 7g
- Sugar: 44g
Related Recipes
Best Chocolate Pound Cake
Chocolate Pound Cake III
White Chocolate Pound Cake
My Pound Cake
Chocolate Cake
Special Chocolate Cake I
Best Chocolate Cake
Chocolate Chocolate Chip Sour Cream Pound Cake
Chocolate Sheet Cake II
Pound Cake III
Our Favorite Chocolate Cake
