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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (145g) Recipe makes 10 servings |
||
| Calories 528 | ||
| Calories from Fat 237 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.4g | 40% | |
| Saturated Fat 15.8g | 79% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 143mg | 47% | |
| Sodium 370mg | 15% | |
| Potassium 199mg | 5% | |
| Total Carbohydrate 68.7g | 22% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 40.5g | ||
| Protein 7.9g | 15% | |
Super Rich Chocolate Pound Cake
By: JamesDean'sGirl
Sep 4, 2003
A relatively quick and easy cake, with a dynamite taste! During the school year (my husband and I are both teachers), things get a little hectic with grading exams, papers, and projects...plus my son Jake is starting pre-school in a few weeks...so I'm glad to have some fast, reliable goodies on hand that don't take too much time to make or require a lot of fuss. Try it once--you'll see
SERVES 10 -12
Ingredients
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa powder (I use Dutch processed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream, at room temperature
Directions
1
Preheat oven to 325*F.2
Grease and flour a 10" fluted tube pan.3
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.4
In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.5
Add the eggs, one at a time, beating well after each addition.6
Blend in the vanilla.7
In 3 additions each, beat in the flour mixture and sour cream just until combined.8
Do not overmix.9
Pour batter into the prepared pan.10
Bake for 60-70 minutes, or until the center tests done.11
Cool 10 minutes in pan; invert onto a wire rack and cool completely.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: Judi90
On Sep 11, 2007
Loved it! I would add a little more cocoa next time though. Very nice cake.Thanks for posting this!
From: Liara
On Feb 11, 2007
It's true, this cake is fast, reliable and taste really good. Served it with whipped cream and we enjoyed it very much. Thanks for the recipe 
From: ** Poppy **
On Oct 30, 2003
5 stars !! This was so delicious, My husband had 3 pieces in one day! The only thing I did different was I substituted the sour cream with yoghurt and also added another tsp of vanilla. This is a keeper for sure!! thanks so much for this recipe JamesDean'sGirl !
From: Chef bifaerie79
On Apr 15, 2009
WOW! Talk about yummy! So dense and chocolatey tasting! I had to use yogurt instead of sour cream because I ran out and I added a whole cup of cocoa powder instead of 3/4 cup because I like a very rich chocolate taste. I also added about 1/2 a cup of mini chocolate chips. The batter was very thick but I just spread it around the pan and didn't have any problem with it at all. This was by far the best chocolate pound cake I have ever tasted. I'll never make any other recipe! Thanks so much for posting, I'll make this again and again! (by the way, the batter was SOOOOO good! It almost tasted like chocolate mousse, I could've eaten the whole bowl!)
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