Sour Cream and Chocolate Pound Cake
Cuisine, December 1979
2 hours — 12 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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InstructionsHeat oven to 325°. Make liner from lightweight brown paper bag for 9 x 5" loaf pan. Combine flour, baking powder and salt in dry food processor container fitted with metal blade; process with 2 five-second on/off turns. Transfer to waxed paper. Process chocolate in food processor container fitted with metal blade until chocolate forms beads, about 13 seconds. Add eggs; process 15 seconds. Process, adding butter in thin stream within 15 seconds; process 20 seconds. Scrape down side of container. Process, gradually adding sugar within 12 seconds; process 20 seconds. Add sour cream and vanilla; process with 5 half-second on/off turns. Scrape down side of container. Add half the flour mixture to egg mixture; process with 4 half-second on/off turns. Scrape down side of container. Add remaining flour mixture; process with 5 or 6 half-second on/off turns just until flour is mixed into batter. Pour batter into prepared pan. Bake on center oven rack until wooden pick inserted in center is withdrawn clean, about 1 hour 25 minutes. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool in paper liner to room temperature. Refrigerate in liner wrapped in plastic wrap overnight before serving. |
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NotesPreparation time does not include refrigeration time. |
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