Sour Cream Chocolate Pound Cake
Sour Cream Chocolate Pound Cake is an moderately easy dinner. Made with 1/2 lb. butter, 2 c. sugar, 3 large eggs, 3 sq. unsweetened chocolate and 2 tsp. vanilla, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Cream butter and sugar thoroughly.
Add eggs, one at a time, mixing well after each.
Melt chocolate and add gradually to mixture while mixing.
Add vanilla.
Combine baking soda and sour cream.
Add quickly to egg-sugar mixture.
Combine until smooth. Sift flour before measuring.
Sift with salt and add 1 cup at a time until just blended.
Do not overmix.
(Batter will be thick and rich.)
Add the 1 cup boiling water and mix until blended. Pour into Bundt pan or other fancy pan which has been greased and powdered with cocoa.
Bake at 350Β° for 1 hour and 15 minutes. Check for doneness after 1 hour.
Glaze with diluted fudge icing so that it drips down sides, if desired.
π· Perfect Pairings
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