How To make Mahogany Pound Cake
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2 1/2 c Flour
1/2 c Unsweetened cocoa
1/2 ts Baking powder
1/4 ts Baking soda
2 c Sugar
1 c Light brown sugar; packed
1 c Margarine or butter; soften
1 ts Vanilla
6 Eggs
8 oz Sour cream
:
QUICK CHOCOLATE SAUCE (OPT 2 tb Margarine or butter
1/3 c Unsweetened cocoa
1 cn Sweetened condensed milk
1/3 c Water
1 ts Vanilla
Preheat oven to 325~. Stir together flour, cocoa, baking powder, and baking soda; set aside. In large mixer bowl, beat sugars, margarine and vanilla until light and fluffy. Add eggs, one at a time, beting well after each. Beat in sour cream alternately with dry ingredients. Pour into well greased 10" 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. :
How To make Mahogany Pound Cake 's Videos
Sour Cream Chocolate Chip Layer Cake Recipe
Sour Cream Chocolate Chip Layer Cake Recipe
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Sour cream cake recipe.Sour cream cake
Sour cream cake recipe. Sour cream cake
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INGREDIENTS
the walnuts peeled – 50 g
sugar vanilla – 2 tsps.
egg – 4 pieces.
flour – 3gl.
baking powder – 10 g
cocoa powder – 4 tbsps.
poppy – 1gl.
sugar – 2 gl.
butter for greasing
raisin or prunes – 50 g
it is swept away by fat content not less than 20% – 2 gl.
For glaze:
chocolate – 100-150 g
cream fat content of 33-35% – 1 tbsp.
For the first cream:
sugar vanilla – 1 tsp.
sugar – 1/2 gl.
egg – 1 piece.
butter – 150 g
instant coffee in powder – 1/2 tbsps.
For the second cream:
it is swept away by fat content of 30-42% – 250 g
sugar – 1/2 gl.
sugar vanilla – 1 tsp.
COOKING METHOD
Fill in raisin or prunes with the boiling water and leave on 30–40 min., then cast away on a colander and dry.
Cut in small pieces prunes.
Small chop nuts.
Fill in poppy with boiled water for 10 min., cast away on a sieve, dry and slightly pound in a mortar with 1 tablespoon of sugar.
Beat eggs with sugar and vanilla sugar until white.
Add sour cream, shake up once again. Gradually, portions, add the flour sifted with a baking powder, and knead to uniformity.
Divide the turned-out weight into 4 parts. Add to one nuts, in the second – poppy, in a third – cocoa, in the fourth
raisin (prunes).
Oil a baking sheet, distribute one part of dough, place in the oven warmed to 395F and bake 20–25 min. until the wooden stick thrust in a cake layer is
leave dry.
In the same way bake the remained 3 cake layers.
Cool.
For the first cream - shake up egg with sugar and vanilla sugar mixer until white. Add the coffee divorced in 2
boiled water tablespoon, cool and shake up. Then add the softened oil, shake up to uniformity.
For the second cream - shake up the mixer the cooled sour cream, gradually adding sugar and vanilla sugar. Kindle
in a microwave the chocolate mixed with cream.
Interbed cake layers cream, alternating two of its look, to the help
brushes cover them from above with chocolate glaze, put in the refrigerator for 6–8 h.
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Bon appetit! Sour cream cake recipe.
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Recipe:
2sticks of softened butter
1/2 cup crisp shortening
3 cups sugar
5 large eggs
3 cups all purpose flour
1/2 tsp. Baking powder
1/4 tsp. Salt
1 cup milk
2 tbs. Vanilla
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Classic Coffee Cake:
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Delicious Homemade Cream Cheese Pound Cake in Gujarati
An amazingly delicious cake that is homemade and tastes incredible with a cup of coffee or tea!
Ing:
Preheat oven to 375
Will take between 1 hour to 1 hour 20 minutes
3 sticks unsalted butter or 11/2 cups
1 8oz block of cream cheese
21/2 cups sugar
6 eggs (room temperature)
3 cups of white all purpose flour
1/2 tsp of salt
1 tsp baking soda (pls leave this out if you want a more dense pound cake)
1 tsp baking powder
extra butter to grease the pan
1 tbsp flour to put in the pan
Method:
In a mixer add the room temperature butter and cream cheese, make sure you beat it for 3 minutes making sure to scrape down the bowl every now and then. After the butter and cream cheese have creamed really well, go ahead and slowly add the sugar and let this beat for the next 5 minutes until the mixture is thick, creamy and fluffy, pls make sure and scrape the bowl down again once in a while. Now go ahead and turn the mixer on and start adding the egg one by one till all the eggs have combined well with all the other ing, at this time also go ahead and add your vanilla. In the flour go ahead and add the salt, baking soda, and baking powder and stir. In the mixer go ahead and slowly add the flour mixture until all the ingredients have combined really well.