Chocolate Sour Cream Pound Cake
Servings: 20
Ingredients
- 1 1/2 cups butter softened
- 3 cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces sour cream
- 2 teaspoons vanilla
- 1 cup water boiling
- Glaze
- 3 ounces evaporated milk
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup semisweet chocolate chips
- 1 teaspoon vanilla
Instructions
- Cream butter, gradually add sugar and beat well. Add one egg at a time,
- beating well after each. Combine flour, cocoa, baking soda and salt and
- add to creamed mixture, alternately with sour cream, beginning and ending
- with the flour mixture. Add boiling water and mix well. Stir in vanilla.
- Place in greased and floured 10" tube pan. Bake at 325 degrees for l
- hour and 20 minutes. Cool 10-15 minutes in the pan and remove to cake
- plate as soon as possible and cover with cake lid. Ice when completely
- cooled.
- Combine evaporated milk, sugar, and butter and boil for 3 minutes. Add
- 1/2 cup chocolate chips and vanilla. Stir well. This mixture will set up
- just like fudge. Frost top of cake and part of sides. Keep covered!
Notes
Recipe By: Diane McQuade
Serving Size: 20
Serving Size: 20
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