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Soda Fountain Sundae Pound Cake




Source of Recipe


internet


List of Ingredients




1/2 cup butter
3 eggs
2/3 cup sour cream
1/2 of a 4-ounce bar sweet baking chocolate
2 tablespoons milk
1 tablespoon water
1-1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/4 cups granulated sugar
1 teaspoon vanilla
1 teaspoon finely shredded lemon peel
1 recipe dark chocolate glaze
1 recipe milk chocolate glaze
1 recipe white chocolate glaze


Recipe



Let butter, eggs, sour cream stand at room temperature 30 minutes. Grease and flour a 6-inch fluted tube pan or a 9-by-5-by-3-inch loaf pan; set aside.

In a small heavy saucepan melt the chocolate with the milk and water over low heat stirring constantly until smooth. Remove from heat, setting aside to cool slightly.

In small bowl, mix together the flour, baking powder and baking soda; set aside.

In a medium mixing bowl, beat the butter with an electric mixer until softened. Gradually add sugar, beating till very light and fluffy. Add vanilla. Add eggs one at a time, beating about one minute after each addition. Alternately add the sour cream and flour mixture, beating on low speed just to combine. Stir in lemon peel.

Spread half the batter into the prepared pan. Drizzle with the chocolate mixture, top with remaining batter.

Bake in 325-degree oven for 50-60 minutes or until wooden toothpick inserted into center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely. Spoon dark glaze on cake followed by milk chocolate and white chocolate glazes.

Decorate with fresh edible flowers and/or fresh strawberries.

Dark Chocolate Glaze: Melt 1 ounce unsweetened chocolate, 2 tablespoons butter, and 2 tablespoons milk in small saucepan. Remove from heat and stir in 1 cup sifted powdered sugar and 1/2 teaspoon vanilla extract. Pour onto cake.

Milk Chocolate Glaze: Melt 1/2 milk chocolate, 1 tablespoon milk, 1 tablespoon butter in small pan. Remove from heat and stir in 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract. Pour over dark chocolate glaze.

White Chocolate Glaze: Melt 1/2 ounce white chocolate, 1 tablespoon butter, and 1 tablespoon milk in a small saucepan. Remove from heat and add 1/2 cup powdered sugar and 1/4 teaspoon vanilla extract, stirring until smooth. Pour over milk chocolate glaze.