Chocolate Sour Cream Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a super moist cake my grammie used to make a lot for Easter and special occasions, as do I. It's actually better the next day! Do not know it's origin. Prep time does not include having ingredients at room temp. Ingredients:
cake |
1 cup butter, softened |
2 cups sugar |
2 eggs |
2 ounces unsweetened chocolate, melted |
2 tsp vanilla |
2 tsp baking soda |
2 1/2 cups flour |
1/4 tsp salt |
8 ounces sour cream (do not use reduced fat) |
1 cup boiling water |
frosting |
1/2 cup butter, softened |
3 cups powdered sugar |
2 ounces unsweetened chocolate, melted |
1/4 cup hot water |
1/2 tsp vanilla |
Directions:
1. Preheat oven to 325 degrees.
2. Have all ingredients at room temperature.
3. Cream butter and sugar.
4. Add eggs, melted chocolate, and vanilla to creamed mixture.
5. Mix baking soda, flour, and salt.
6. Add to chocolate, alternating with sour cream.
7. Gradually add boiling water to mixture, blending well.
8. Pour into greased and floured tube pan.
9. Bake for 50-55 minutes or until done.
10. Cool in pan for 20 minutes before removing from pan.
11. Cool cake completely before frosting.
12. To prepare frosting, cream butter.
13. Add sugar, chocolate, and water.
14. Beat until creamy and smooth.
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