Diana's Desserts - www.dianasdesserts.com
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Chocolate Pound Cake

in Diana's Recipe Book

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Servings: Makes 1 9X5X3 Inch Pound Cake
Dust the pound cake with confectioners'
sugar, if you wish, and top slices with
whipped cream or ice cream.

1 1/2 cups sifted all-purpose flour
1/2 cup sifted unsweetened
Dutch-process cocoa powder
1/4 tsp. salt
2 oz. bittersweet chocolate, chopped
16 Tbs. (2 sticks) unsalted butter
2 cups firmly packed light brown sugar
3 eggs
1 tsp. vanilla extract
1 cup sour cream

Have all the ingredients at room

Preheat an oven to 350°F. Butter a
9-by-5-by-3-inch loaf pan.

Sift together the flour, cocoa and salt. Set

Place the chocolate in the top pan of a
double boiler and melt over simmering

In a large bowl, beat together the butter
and brown sugar until fluffy. Add the
eggs one at a time, beating well after
each addition. Add the vanilla and the
melted chocolate and mix well. Fold in
the flour mixture in three additions,
alternating with the sour cream and
ending with the dry ingredients. Pour the
batter into the prepared pan.

Bake until a toothpick inserted into the
center of the cake comes out clean,
about 1 hour. If the cake is browning too
quickly, cover it loosely with aluminum
foil. Transfer the cake to a wire rack and
cool in the pan for 10 minutes, then turn
the cake out onto the rack and cool
completely before serving. Makes one
9-by-5-by-3-inch cake.

Source: DianasDesserts.com
Date: May 22, 2002

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