Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chocolate Sour Cream Pound Cake




Source of Recipe


VeryBestBaking.com


List of Ingredients




2 1/2 C. all-purpose flour
1 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
3 sticks unsalted butter,
softened
3 c. granulated sugar
5 large eggs
2 tsps. pure vanilla extract
1 c. sour cream
1 c. boiling water
Confectioners' sugar for dusting (optional)


Recipe



1. Preheat oven to 350. Butter and flour a 10-cup Bundt pan. In a large bowl, sift the flour with the cocoa powder, baking soda and salt. In a standing electric mixer fitted with the paddle attachment, beat the softened butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract. At low speed, beat in the dry ingredients slowly, alternating- dry ingredients, sour cream, dry ingredients, sour cream, etc. Gradually beat in the boiling water. 2. Pour the cake batter into the prepared pan and bake in the lower part of oven for about 65 minutes, or until done. Let the cake cool in the pan for about 5 minutes. Turn out and dust lightly with confectioners' sugar