1 lb Butter, softened 3 c Sugar 6 Eggs 4 c selfrising Flour 3/4 c Milk 1 ts Almond extract 1 ts Vanilla extract 1/2 c cocoa Preheat oven to 300F. In a large bowl, cream the butter;cocoa, gradually add the sugar, beating until light and fluffy with an electric mixer at medium speed. Add the eggs, one at a time beating after each addition. Gradually add the flour alternately with the milk, beginning and ending with the flour, and mixing well after each addition. Mix in the extracts. Pour the batter into a greased and floured 10 inch tube pan or bundt pan. Bake for 1 hour and 40 minutes, or until a wooden toothpick comes out clean. Cool in the pan for 10 to 15 minutes. Remove to a wire rack.
Sift cocoa and flours together.Add sugar. Mix together Crisco, eggs,milk and vanilla.Add this to the dry ingredients. Mix well. Pour into greased and floured tube pan. Bake in preheated 325 degree oven for 1 hour and 25minutes.Invert onto a plate 10 minutes after baking. Hope you enjoy.This is the best chocolate Pound cake I have ever eaten.. Good luck
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
