Chocolate sour cream pound cake

Yield: 16 servings

Measure Ingredient
2½ cup All-Purpose Flour
¾ cup Unsweetened Cocoa Powder,
Nonalkalized
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup Unsalted Butter -- At Room
Temperature
2 cups Granulated Sugar
4 larges Eggs -- At Room Temperature
1 tablespoon Vanilla Extract
1 cup Sour Cream -- At Room
Temperature
Confectioner's Sugar -- For
Dusting Top(Opt)

1. Preheat oven to 325 F. Lightly butter a 12-cup Bundt or fluted tube pan. Lightly dust with flour and tap out excess.

2. In a large bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, using a hand-held electric mixer, beat together butter and sugar until combined. One at a time, beat in eggs, beating well after each addition. Beat in vanilla. In three additions each, beat in flour mixture and sour cream, beating until just combined.

3. Scrape batter into prepared pan and spread evnely. Bake for 60 to 70 mins, or until a cake tester inserted in center comes out clean.

4. Remove pan to a wire rack and cool for 10 mins. Carefully invert cake onto rack and cool completely. Dust top of cake with confectioners' sugar, if desired. Store completely cooled cake in an airtight container at cool room temperature.

This cake freezes well.

Makes 16 to 20 servings.

NOTE: This cake is great for snacking. It becomes the basis for other recipes like Chocolate Tiramisu. Serve it by topping a slice with a scoop of ice cream and a healthy drizzle of chocolate sauce.

Recipe By : Quick Chocolate Fixes- Weiner & Albright-ISBN 0-312-13153-4

From: Dan Klepach Date: 01-01-96 (21:59) (159) Fido: Cooking

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