PAULA DEEN’S BEST CAKES & PIES 481 cup unsalted butter, softened
½ cup all-vegetable shortening
3 cups sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all-purpose fl our
5 tablespoons unsweetened
cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole buttermilk
- Preheat oven to 325°. Spray a 10-inch
tube pan with baking spray with fl our. - In a large bowl, beat butter,
shortening, and sugar with a mixer at
high speed until fl uff y, 4 to 5 minutes,
stopping to scrape sides of bowl. Add
eggs, one at a time, beating well after
each addition. Beat in vanilla.- In another large bowl, whisk together
fl our, cocoa, baking powder, baking
soda, and salt. With mixer on low speed,
gradually add fl our mixture to butter
mixture alternately with buttermilk,
beginning and ending with fl our
mixture, beating just until combined
after each addition. Spread batter into
prepared pan. - Bake until a wooden pick inserted
near center comes out clean, 1 hour and
30 minutes to 1 hour and 55 minutes.
Let cool in pan for 20 minutes. Remove
from pan, and let cool completely on a
wire rack. Store in an airtight container
for up to 3 days.
Chocolate Pound Cake
Makes 1 (10-inch) cake- Bakinğ TiǙ -
Be sure you use unsweetened cocoa powder for
this cake and not Dutch process cocoa powder;
the two products are not interchangeable.