MiMi's Chocolate Sour Cream Pound Cake

My granddaughter's birthday was this past weekend and she decided she wanted a "home-made" Chocolate Sour Cream Pound Cake for her birthday cake.  I had not made one in quite some time and as I started looking to make sure that I had all of the ingredients on hand, I was surprised to find that I did not have this recipe on my blog!  

My granddaughter likes this cake with vanilla ice cream on it, topped with maraschino cherries!  I have to say it is pretty delicious like that! 

This is one of those cakes that "haunt" you 'til it's gone!  

1 1/2 cups butter, softened

3 cups sugar

5 eggs 

3 cups All Purpose flour

1/2 cup cocoa

1 tsp. baking soda

1/4 tsp. salt

1 (8 oz.) sour cream

1 cup boiling water

2 tsp. vanilla extract

Soften butter.

Cream butter well.   Gradually add sugar to creamed butter, beating well. (This is the secret to a good pound cake....creaming the sugar and butter until smooth and creamy.)

Add eggs, one at the time, beating well after each addition.

Combine flour, cocoa, soda and salt in a separate bowl.  

Add flour mixture to the creamed mixture, alternately with sour cream -- beginning and ending with the flour mixture.

Mix well after each addition.

Add boiling water and mix well.  Stir in vanilla flavoring.

The batter will look somewhat thin after the addition of the boiling water.

Pour batter into a well-greased and floured tube pan.

Bake at 325 degrees for 1 hour and 20 minutes, or until cake tests done. 
(Cake is done when a toothpick inserted in middle of cake comes out clean.)

Cool cake in pain on a wire rack for 10-15 minutes.

Invert cake onto plate.

Flip cake upright on wire rack to cool completely.

After completely cool, place cake on cake plate for serving.

ENJOY!!!

Sour Cream Pound Cake

One of my favorite desserts has to be Sour Cream Pound Cake.  Growing up in the South, this was the one dessert that you could always count on at every family get-together or church covered dish function. Sometimes we would have it served with fresh strawberries and whip cream, sometimes with Boiled Egg Custard and sometimes we would simply have it plain.

One of the ways I love this cake the most is to spread a little butter on a slice and broil until lightly toasted. Delish!

3 cups sugar

3 cups All Purpose flour, sifted

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup butter, softened

6 eggs

1 cup sour cream

2 teaspoons vanilla (or flavoring of your choice)

Mix flour, baking soda and salt together and set aside. 

  

Cream butter and sugar together with electric mixer until smooth and creamy.

To sugar mixture, add flour mixture and eggs alternately --  beginning with flour and ending with egg.

Fold in sour cream.

Add vanilla flavoring and mix until well blended.

Grease and flour tube pan.

Pour batter into prepared pan.

Bake at 350 degrees for approximately 1 hour and 15 minutes or until cake tests done.  

**  Cake is done when toothpick inserted in center of cake comes out clean.

Let cake cool in pan on wire rack for 15 minutes.

Remove cake from pan and cool on wire rack until completely cool.