Chocolate Sour Cream Pound Cake

Chocolate Sour Cream Pound Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Prep Time: 30 min

  • Cook Time: 1 hrs 20 min

  • Yield: 12 Servings

  • Ingredients:

  • Crisco® Flour No-Stick Spray

  • CAKE

  • cups sugar

  • ½

    cup butter, softened

  • 4

    large eggs

  • 1

    teaspoon vanilla extract

  • cups Martha White® All-Purpose Flour

  • ¼

    teaspoon baking soda

  • teaspoon salt

  • 1

    cup sour cream

  • 3

    ounces unsweetened chocolate, melted, cooled

  • VANILLA FILLING

  • ¼

    cup butter, softened

  • 1

    (8 oz.) package cream cheese, softened

  • 1

    teaspoon vanilla extract

  • ¾

    cup powdered sugar

Directions

Directions: 1. HEAT oven to 325°F. Spray 9 x 5-inch loaf pan with flour no-stick cooking spray. Combine 1 1/2 cups sugar and 1/2 cup butter in large bowl; beat until light and fluffy. Add 1 teaspoon vanilla; blend well. Add eggs 1 at a time, beating well after each addition. 2. COMBINE flour, baking soda and salt in large bowl; mix well. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Add melted chocolate; blend well. Pour batter into prepared pan. 3. BAKE 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled. 4. COMBINE 1/4 cup butter and cream cheese in small bowl; beat until light and fluffy. Add 1 teaspoon vanilla. Gradually beat in 3/4 cup powdered sugar. 5. SPLIT cake horizontally to make 3 layers. Place 1 layer on serving plate. Spread with 1/2 filling; repeat with second layer and remaining filling. Top with remaining layer; sprinkle with powdered sugar.


Nutrition

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