|EVERY FEW MINUTES|
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|SHERRY'S COCOA POUND CAKE|
3 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp. half-and-half
1 tsp. vanilla
1 cup unsalted butter, softened
1/2 cup shortening
1 1/2 cups sugar
1 1/2 packed dark brown sugar
4 cups chopped fresh strawberries
1/3 cup sugar
frozen whipped topping, thawed
Heat oven to 325°F.
Spray a 12-cup Bundt pan with cooking spray. Sprinkle lightly with unsweetened cocoa.
In a medium bowl, whisk flour, cocoa, baking powder, and salt.
In a small bowl, combine half-and-half and vanilla.
In large bowl, beat butter and shortening at med-high speed 2 minutes or until smooth and fluffy. Slowly beat in sugar and brown sugar until creamy. Add eggs, one at a time. Beat well. At low speed, beat in flour mix in 3 parts alternately with half-and-half mix just until blended. Pour into pan, smooth top.
Bake for 1 hour and 15 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool on rack.
Invert cake onto serving platter. Top with strawberry sauce and whipped cream topping.
Blend strawberries and sugar in blender 1-2 minutes or until smooth.
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