Super Rich Chocolate Pound Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A relatively quick and easy cake, with a dynamite taste! During the school year (my husband and I are both teachers), things get a little hectic with grading exams, papers, and projects...plus my son Jake is starting pre-school in a few weeks...so I'm glad to have some fast, reliable goodies on hand that don't take too much time to make or require a lot of fuss. Try it once-you'll see;) Ingredients:
2 1/2 cups flour |
3/4 cup unsweetened cocoa powder (i use dutch processed) |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter, softened |
2 cups sugar |
4 large eggs, at room temperature |
1 tablespoon vanilla extract |
1 cup sour cream, at room temperature |
Directions:
1. Preheat oven to 325*F.
2. Grease and flour a 10 fluted tube pan.
3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
4. In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Blend in the vanilla.
7. In 3 additions each, beat in the flour mixture and sour cream just until combined.
8. Do not overmix.
9. Pour batter into the prepared pan.
10. Bake for 60-70 minutes, or until the center tests done.
11. Cool 10 minutes in pan; invert onto a wire rack and cool completely.
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