"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Black 'n White Pound Cake Recipe

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This recipe for Black 'n White Pound Cake, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie Lundberg
Added: Friday, May 30, 2008


4 c. sifted cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. (1 lb.) butter
2 c. sugar
1 tsp. vanilla
1 tsp. grated orange rind
10 egg whites (1 1/4 c.)
1/4 tsp. baking soda
1/4 c. hot water
2 sq. unsweetened chocolate, melted

Sift flour, baking powder and salt together 3 times. In mixing bowl, cream butter until very light. Add sugar, 1 tablespoon at a time, creaming after each addition. Add vanilla and orange rind. Beat in unbeaten egg white, 1/4 c. at a time, beating 2 min. after each addition. Add dry ingredients to batter, 1/2 c. at a time, blending well. Divide batter in half. Combine melted chocolate, hot water, and baking soda, stirring until smooth -- add to 1/2 batter. Alternate spoonfuls of light and dark batters in greased 10 inch tube pan. Run knife thru batter in pan, zigzagging from outer edge of pan to tube. Bake in slow oven (300) for 30 min. Increase heat to 325 and bake for 30 to 40 min. longer. Remove from oven; cool for 5 min.; remove from pan and cool on rack. If desired, frost cake with thin orange-flavored powdered sugar icing-- Make a powdered sugar icing using orange juice for liquid grated rind of 1 orange. Store cake in tight container. Cut in thin slices to serve. Keeps well.




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