Sour cream marbled pound cake

1 Servings

Ingredients

Quantity Ingredient
5 ounces Semisweet chocolate
1½ ounce Bitter chocolate (I confess to using 2)
2 Sticks unsalted butter, softened
2½ cup Sugar
6 Eggs (room temp)
3 cups Sifted all-purpose flour
¼ teaspoon Salt
¼ teaspoon Baking soda
1 cup Sour cream (room temp or close)
2 teaspoons Vanilla
1 tablespoon Almond extract

Directions

(You definitely need a stand mixer for this baby) Preheat oven to 325 degrees. Butter a bundt or 10" tube pan. Add a large scoop of sugar to the pan and rotate pan to cover interior with sugar.

Gently tap out excess, allowing as much sugar as possible to adhere to the pan.

Melt chocolate; cool. Cream butter and sugar in mixer until very thick and pale, at least 6 min. Beat in eggs, one at a time, with a full minute's beating after each addition.

Sift together flour, salt and baking soda. With machine running at low speed, add dry ingredients alternately with sour cream. Add vanilla and almond extracts. Remove bowl from mixer. Pour slightly more than half of the batter into another bowl.

Add melted chocolate to remaining batter and stir until blended.

Alternately spoon the two batters into pan; use knife or spatula to "swirl" together. Bake 1 hour; toothpick will not come out clean because cake is so big; it will bake a little more as it cools in pan. (Do not overbake or cake will be dry.) When to remove is always a crap shoot for me; however, cake tastes great even if slightly undercooked; the kids actually prefer it that way. Cool about 20 min. in pan before unmolding on rack.

"They" claim this is even better after it sits, well-wrapped, overnight.

Make sure cake is completely cooled though, or it will lose that crunchy coating.

Posted to JEWISH-FOOD digest V96 #115 From: Mark Cohen or Donna Himelfarb <mark.cohen@...> Date: Tue, 31 Dec 1996 11:17:24 -0500

Related recipes