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Lake James Chocolate Pound Cake

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Submitted by: longtown

 

The batter for this rich tube cake contains cream cheese, butter, cocoa powder, and pecans.
 

Ingredients

  • 1 1/4 cups finely chopped pecans (divided)
  • 1 1/4 cups butter or margarine, softened
  • 8 oz pkg cream cheese, softened
  • 3 cups sugar
  • 6 eggs
  • 1 1/2 tsp vanilla extract
  • 3 cups cake flour, sifted
  • 3/4 cup cocoa powder (dry)
  • Dash salt

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Method

Sprinkle 1/2 cup of the pecans into a greased and floured 10-inch tube pan; set aside. Cream butter or margarine and cream cheese, gradually adding sugar. Beat until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa powder and salt; gradually add to egg mixture, beating at low speed just until combined. Fold in remaining pecans. Bake at 325 degrees about 1 1/2 hours. Cool for 12 minutes before removing.

 

Notes: This cake really needs no icing. It may be served with vanilla ice cream.

 

Number of Servings: 12-14

 

Submitted by: longtown ()

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