Chocolate Peppermint Pound Cae

Prep Time: 0 Minutes

Cook Time: 90 Minutes

Ready In: 90 Minutes

Servings: 8

This is an incredibly moist and incredibly tasty pound cake. It's good warm or at room temperature. I usually serve it with chocolate mint ice cream. Well loved by all.

Ingredients:

3 cups plus 2 tablespoons sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup unsifted unsweetened cocoa powder

1 cup unsalted butter softened

3 cups granulated sugar

4 large eggs at room temperature

1 tablespoon vanilla extract

1 tablespoon chocolate extract

1 teaspoon butter flavoring

2 teaspoons peppermint extract

1-1/2 cups milk at room temperature

1/4 cup sour cream at room temperature

Directions:

1. Lightly grease and flour a tube pan.
2. Line the bottom with a circle of waxed paper to fit pan.
3. Grease the waxed paper.
4. Preheat oven to 325.
5. Sift together flour, baking powder, salt and cocoa.
6. Cream the butter at high speed for 3 minutes then beat in sugar in three additions beating well after each addition.
7. Beat in eggs one at a time.
8. Continue beating for at least 3 minutes after the last egg has been added.
9. Blend in vanilla, butter flavoring, pepper and chocolate extracts.
10. Reduce speed to low then alternately add sifted dry ingredients in three additions with milk in two additions.
11. Add sour cream and beat for 4 minutes on low speed.
12. Carefully pour and scrape batter into tube pan.
13. Shake and tap pan gently to level batter.
14. Bake on the lower third-level rack for 90 minutes.
15. Allow cooling in pan for 5 minutes carefully invert on cooking rack and remove waxed paper.
16. Allow cooling completely.

By RecipeOfHealth.com