DEVIL'S FOOD SOUR CREAM POUND CAKE
I found a version of this recipe in a 1972 Progressive Farmer cookbook, but it was for a layer cake, & I wanted to make 2 pound cakes so I could give one away. I made one & a half times the original recipe to create 2 medium size pound Cakes, & served it with Strawberries & Glaze. They turned out very good & had lots of flavor. I...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degrees F. These are the 2 Bundt pans that I used. You may want to use a 18 cup capacity Bundt Pan if you do not have 2 smaller ones. If so increase the baking time to 1 1/2 hours or until toothpick inserted in center comes out clean. The pan in front is called DIMENSIONS BELL 11 CUP CAPACITY & the one in the rear is called HORIZON & IS A 10 CUP CAPACITY.
- 2. Cream butter or shortening & sugar together until creamy. Then add in cake enhancer & sour cream, & beat until light and fluffy.
- 3. Measure out the coffee that is needed for the cake. This is also the chocolate and coffee extracts that I used.
- 4. Add in the eggs one at a time beating well after each addition. Sift the flour, cocoa, baking powder and baking soda in a medium bowl then set aside till needed.
- 5. Now alternate the flour mixture with the coffee in 3 intervals, beating well after each addition. Scrape down sides of bowl as you go. Repeat until all has been added, and batter is creamy and smooth.
- 6. Spray cake pans liberally with Bakers Joy, then evenly divide cake batter between the 2 Bundt pans. Make sure there is at least 1 1/2 to 2 inches of space left in the pan to allow for the cake to rise during baking. Otherwise it may over flow.
- 7. Bake in preheated 325 degree F. oven for 1 hour if using a 10 to 11 cup Bundt pan. Or 1 1/2 hours if using a large 16-18 cup Bundt pan, or until toothpick inserted in center comes out clean
- 8. Remove from oven when done, allow to sit at least 7-10 minutes then invert onto a cake platter or plate. Dust with Powdered sugar, or frost . Cut serve & enjoy.
- 9. May also serve with Fresh Fruit and glaze if desired , top with whipped topping.
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Ch Rizwan
[email protected]This cake is simply divine! It's the perfect dessert for any occasion.
Mhassan Iqbal
[email protected]This cake is a real crowd-pleaser. I've made it for birthday parties, potlucks, and even just for a special treat for my family.
Chamili Chowdhuri
[email protected]I love the way the sour cream makes this cake so moist and fluffy.
bury Trucker
[email protected]This is my new favorite chocolate pound cake recipe. It's so easy to make and always turns out perfect.
IBRAHIM MISCHECK
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Elizabeth Manie
[email protected]This cake is the perfect combination of chocolate and sour cream. It's not too sweet and not too tart.
Bakare Barakat
[email protected]This cake is a chocolate lover's dream! It's rich, decadent, and oh-so-delicious.
Jai Marshall
[email protected]I've tried many chocolate pound cake recipes, but this one is by far the best. The sour cream makes it so moist and flavorful.
Unitex Company
[email protected]This cake is amazing! It's so moist and chocolatey.
Dammika Siyasooriya
[email protected]I made this cake for my husband's birthday and he loved it! It was easy to make and turned out beautifully.
Sabino Da Costa
[email protected]This recipe is a keeper! The cake is dense and fudgy, and the frosting is rich and creamy. I will definitely be making this cake again.
Ba Zuban ishq
[email protected]This cake is so moist and flavorful! I love the chocolate sour cream frosting.
brian walker
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for chocolate pound cake.
MIHIYA BOT MP40
[email protected]This cake is a devilish delight! The sour cream adds a moistness and tang that perfectly complements the rich chocolate flavor. It's easy to make and always a hit with my family and friends.