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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My aunt often made a sour cream pound cake, says Nancy Zimmerman of Cape May Court House, New Jersey. I've added chips and the glaze. Ingredients:
1 cup butter, softened |
3 cups sugar |
6 eggs |
1-1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/4 teaspoon baking soda |
1 cup (8 ounces) sour cream |
2 cups (12 ounces each) semisweet chocolate chips |
glaze: |
2/3 cup semisweet chocolate chips |
1/3 cup heavy whipping cream |
1/4 cup butter, cubed |
1 cup confectioners' sugar |
1/8 to 1/4 teaspoon almond extract |
1/4 cup chopped almonds |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined. Stir in chocolate chips.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 75-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds. Yield: 12 servings.
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