Triple Chocolate Sour Cream Pound Cake
Source of Recipe
TOH
Recipe Introduction
Grand-prize winner Nancy Zimmerman of Cape May, New Jersey adapted her great-aunt’s recipe by adding chocolate morsels and a delectable glaze. We know you’ll love her chocolaty creation.
List of Ingredients
1-1/4 cups butter or margarine, softened, divided
3 cups sugar
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract, divided
6 eggs
2-1/2 cups all-purpose flour
1/2 cup NESTLé Toll House Baking Cocoa
1/4 teaspoon baking soda
1 carton (8 ounces) sour cream
2-2/3 cups NESTLé Toll House Semi-Sweet Chocolate Morsels, divided
1/3 cup whipping cream
1 cup confectioners’ sugar
1/4 cup chopped almonds, toasted
Recipe
In a large mixing bowl, cream 1 cup butter and sugar until fluffy. Add vanilla and 1/2 teaspoon almond extract. Add eggs, one at a time, beating well after each addition. In a bowl, combine flour, cocoa and baking soda. Add to the creamed mixture alternately with sour cream. Beat just until combined. Fold in 2 cups chocolate morsels. Grease and flour a 10-in. fluted tube pan. Spoon batter into prepared pan. Bake at 325° for 80-90 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool completely. In a microwave-safe mixing bowl, combine cream and remaining chocolate morsels and butter. Microwave on high for 1-1/2 minutes. Stir until morsels are melted and mixture is smooth. Cool 10 minutes. Add confectioners’ sugar and remaining almond extract; beat until smooth and of drizzling consistency. Drizzle glaze over cake. Sprinkle with almonds. Yield: 16 servings.
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