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2-25-03 Chocolate pound cake. Phoby Jim Frost Sun-Times.

2-25-03 Chocolate pound cake. Photo by Jim Frost Sun-Times.

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Updated: February 24, 2013 6:02AM


1 cup margarine or butter

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup milk

3 cups flour

3 teaspoons baking powder

1 cup chocolate chips

¾ cup chopped nuts (optional)

Confectioner’s sugar (enough for dusting)

In large bowl, cream margarine or butter and sugar.

Add yolks, one at a time and beating after each addition, to margarine-sugar mixture. Add vanilla to milk.

Combine flour and baking powder; add flour mixture to egg mixture alternately with milk. Beat egg whites until stiff; using spatula, carefully fold stiff egg whites into batter.

Fold in chocolate chips and, if desired, nuts. Bake in tube pan at 400 degrees for 15 minutes; reduce heat to 350 degrees and continue baking for 45 minutes until golden brown and inserted toothpick comes out clean.

Cool 10 to 15 minutes before carefully removing cake from pan; cool completely before dusting with confectioner’s sugar.

Louise Zartmann

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