Ingredients
2 1/2 c. flour
1/2 c. cocoa
1 c. softened butter
2 c. sugar
1 c. brown sugar
6 egg yolks
1 tsp. vanilla
1/4 tsp. baking soda
1 c. sour cream
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Sift together flour and cocoa. Set aside. In a large bowl, combine butter, sugar and brown sugar. Beat until light and fluffy. Add egg yolks, one at a time, beating well after each. Add. Stir in vanilla. Combine baking soda with sour cream. Add to creamed mixture alternately with dry ingredients. In separate bowl, beat 6 egg whites until stiff. Fold into greased tube pan. Bake at 325° for 1 1/2 hours.