Chocolate Pound Cake
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Cocoa||1⁄2 Cup (8 tbs), sifted|
|Butter||1 Cup (16 tbs)|
|Lard||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Sugar||3 Cup (48 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
Sift the flour, baking powder, salt, and cocoa together and blend thoroughly; set aside.
Cream butter and lard with extracts.
Gradually add sugar, creaming thoroughly.
Add eggs, one at a time, beating thoroughly after each addition.
Beating only until blended after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Turn batter into a greased (bottom only) 10-inch tubed pan.
Bake at 325°F 1 1/2 hours, or until cake tests done.
Cool 15 minutes in pan on wire rack; remove and cool completely.