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Best Chocolate Pound Cake

"A delicious make-beforehand cake which freezes well. Wonderful warm, topped with a bit butter and a glass of milk!"

Ingredients :

half cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
five egg whites
3 cups all-purpose flour
half teaspoon baking powder
half of teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon floor cinnamon
1 1/four cups milk
1 teaspoon vanilla extract
half of teaspoon almond extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (175 tiers C). Grease and flour a ten inch tube pan.
Cream shortening and butter till mild and fluffy, steadily adding sugar. Beat nicely at medium velocity of an electric mixer. Add egg yolks, separately, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon collectively. Add to creamed aggregate alternately with milk, beginning and ending with flour mixture. Mix simply until combined after each addition. Stir in vanilla and almond extracts.
In a easy bowl, beat egg whites till stiff peaks form. Fold cautiously into cake batter, mixing best till no streaks stay. Pour batter right into a greased and floured 10 inch tube pan.
Bake at 350 tiers F (one hundred seventy five levels C) for 1 hour and 15 mins, or until a toothpick inserted in middle comes out easy. Cool in pan 10 minutes, cast off from pan, and permit cool completely on a twine rack.

Notes :

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