VERSATILE POUND CAKE|
1/2 lb. butter or margarine
2 c. sugar
4 extra large eggs
1 c. milk
3 c. flour (3 1/2 c. cake
2 tsp. baking powder (1 1/2
tsp. baking powder)
1 1/2 tsp. vanilla (2 tsp.
1/4 c. cocoa (optional for
marble pound cake)
Elsie's Version: Cream butter and sugar for 5 minutes
until very creamy. Next, add remaining ingredients and mix at
high speed for 4 minutes longer. Use a tube pan or 2 loaf
pans. Bake at 350 degrees for 45 to 50 minutes.
Variation 1: For a velvety textured pound cake, substi-
tute the ingredients in parenthesis for the regular ingredients
listed adjacent. Cake flour can be purchased in a pink box
with description "Softasilk". Follow same recipe instructions.
Variation 2: For a marble pound cake: Follow recipe
instructions but remove 2 1/2 cups of fully mixed batter. Beat
in 1/4 cup of cocoa until blended. Alternate spooning vanilla
and chocolate batter. Cut through with a spoon in a zigzag.
Go around once.
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