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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 20 |
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I'm not sure where this recipe originated; I've made it for my family for over 20 years. To me, it tastes like chocolate ice cream. Make it a mocha pound cake by adding 2 tablespoons instant coffee granules! Make the cake extra special by adding Fudgy Mocha Frosting W/Pecans-Or Hazelnut Coffee Frosting!. :) If Hershey's Special Dark dutch-processed cocoa is used, the cake will be a rich dark color! *Note: For a lighter, even more tender cake, separate the eggs; cream in the egg yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added. Ingredients:
1 dash salt |
2 1/2 cups flour |
1/2 cup cocoa powder (for a darker, richer-looking cake, use dutch-processed cocoa, plus 1/2 tsp cream of tartar) |
1 cup butter |
2 cups sugar |
1 cup brown sugar, packed |
6 large eggs, separated if desired |
2 tablespoons instant coffee granules (optional, if desired, for mocha flavor!) |
1 teaspoon vanilla extract |
1 cup sour cream |
1/4 teaspoon baking soda |
Directions:
1. Preheat oven at 325 degrees Fahrenheit.
2. Sift together salt, flour and cocoa.
3. Cream together butter, both sugars, and eggs. (See Note* ).
4. Add optional instant coffee granules for a mocha pound cake!
5. Add vanilla.
6. Combine sour cream and baking soda.
7. Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
8. *Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
9. Pour into a greased and floured 10 inch tube pan.
10. Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.
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