Chocolate Sour Cream Pound Cake
By pknaub
Ingredients
- Ingredients:
- Prep Time: 30 min
- Cook Time: 1 hrs 20 min
- Yield: 12 Servings
- Crisco® Flour No-Stick Spray
- CAKE
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups Martha White® All-Purpose Flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup sour cream
- 3 ounces unsweetened chocolate, melted, cooled
- VANILLA FILLING
- 1/4 cup butter, softened
- 1 (8 oz.) package cream cheese, softened
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
Details
Servings 12
Preparation
Step 1
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.
Review this recipe