Chocolate Velvet Pound Cake

By MarieR

Ingredients

• 1 1/2 cups (9-ounces) semisweet chocolate morsels
• 1 stick (1/2 cup; 4-ounces) butter softened
• 1 pound (16-ounces package) light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 carton (8-ounces;1 cup) sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract
• Topping
• 1/4 cup powdered sugar, optional

Details

Servings 1

Preparation

Step 1

NOTE: The addition of SLOWLY adding the hot water at the end of this recipe must be done-makes for an exceptionally moist cake.
Melting the morsels: Do not stir the morsels until finished microwaving. Melted morsels should retain a glossy sheen.
Grease and flour 10-inch tube pan.
Beat butter and sugar at medium speed with an electric mixer, beating ABOUT 5 minutes or until well blended. Add eggs, one at a time; beating until well blended after each addition. Add chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Gradually, add 1 cup hot water in a slow, steady stream, beating at a low speed just until blended. Stir in vanilla.
Use immediately.
Spoon batter into prepared tube pan.
Bake at 350 degrees F. for 55 to 65 minutes or until pick inserted in middle comes out clean.
Cool in pan on wire rack 10 minutes.