Yield: 10 Servings
|3 teaspoons||Baking powder|
|1 teaspoon||Baking soda|
|1 carton||(8-oz) sour cream|
|1 pack||(6-oz) chocolate chips|
|½ cup||Packed brown sugar|
|2 tablespoons||Instant coffee|
|2 teaspoons||Instant coffee|
|1¾ cup||Confectioner's sugar|
Sift together flour, baking powder, baking soda and salt. Cream butter and sugar until light. Add eggs one at a time to butter-sugar mixture. Add flour mixture in thirds alternately with sour cream. Make filling by combining chocolate chips, brown sugar and 2 tbs. instant coffee. Spoon ⅓ of flour mixture into greased tube pan. Sprinkle with half of filling.
Continue to layer ending with flour mixture. Bake at 350 degrees F for 1 hour and 10 minutes. When cool glaze with 2 tsp. instant coffee dissolved in 3 tbs. boiling water, combined with confectioner's sugar. Dribble over top and sides.
POUND CAKE WITH THAT OLD
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .