Written by Margie Lynn
This recipe for Chocolate Sour Cream Pound Cake is so moist and yummy; you can't get enough of it. It also has a Cream Cheese Frosting that compliments it. This elegant dessert is great for a potluck or for a special meal. It may be eaten plain without frosting if you desire. Keeps well in the refrigerator if there is any left!
Ingredients needed for Chocolate Sour Cream Pound Cake:
1 1/2 cups butter, softened
3 cups of sugar
3 cups flour
1/2 cup cocoa, dry
1 teaspoon baking soda
1/4 teaspoon salt
1- 8 ounce sour cream
1 cup boiling water
2 teaspoons vanilla extract
Ingredients needed for Cream Cheese Frosting:
3 tablespoons butter, softened
3 ounces cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla extract
Directions for Cake and Frosting:
Step 1: Preheat oven to 325 degree.
Step 2: Generously grease a 10 inch tube pan or bunt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
Step 3: Cream the butter and the sugar until fluffy.
Step 4: Add eggs, one at a time, beating well after each addition.
Step 5: Combine flour, cocoa, baking soda and salt.
Step 6: Add dry ingredients to creamed mixture; alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition.
Step 7: Add boiling water to batter and mix well.
Step 8: Stir in vanilla extract.
Step 9: Pour batter into prepared pan.
Step 10: Bake for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
Step 11: Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.
Step 12:Â To make Cream Cheese Frosting combine butter, cream cheese, powdered sugar and vanilla extract.
Step 13: Frost cooled cake.
I like to make in a tube pan.
May be served plain without frosting or chocolate frosting or sprinkle of powered sugar.
May use margarine in place of butter
Chocolate Sour Cream Pound Cake freezes well.
After adding boiling water turn your mixer to low speed and be careful to not splash on you.
Image by SheGotTheBeat