Sour Cream Chocolate Pound Cake Recipe

Name: Sour Cream Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. butter; 2 c. sugar; 3 large eggs; 3 sq. unsweetened chocolate; 2 tsp. vanilla; 1 (8 oz.) container sour cream; 2 tsp. baking soda; 2 1/2 c. sifted flour; 1/2 tsp. salt; 1 c. boiling water

Servings: persons

1
Cream butter and sugar thoroughly.
2
Add eggs, one at a time, mixing well after each.
3
Melt chocolate and add gradually to mixture while mixing.
4
Add vanilla.
5
Combine baking soda and sour cream.
6
Add quickly to egg-sugar mixture.
7
Combine until smooth. Sift flour before measuring.
8
Sift with salt and add 1 cup at a time until just blended.
9
Do not overmix.
10
(Batter will be thick and rich.)
11
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.
12
Bake at 350u00b0 for 1 hour and 15 minutes. Check for doneness after 1 hour.
13
Glaze with diluted fudge icing so that it drips down sides, if desired.

2520

kcal

Calories

143

Fat

282

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb. butter, 2 c. sugar, 3 large eggs, 3 sq. unsweetened chocolate, and more.

Yes, Sour Cream Chocolate Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Chocolate Pound Cake

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