msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Chocolate Sour Cream Pound Cake
8 oz. (2 sticks) butter, softened
8 oz. sour cream or Greek yogurt
3 C. sugar
6 eggs
1 tsp. vanilla extract
2 1/4 C. all-purpose or cake flour
1 tsp. baking powder
3/4 C. cocoa
1/32 tsp. salt
*Directions for 6 Mini Loaves below
Preheat the oven to 350°F.
Spray with Bakers Joy or grease and flour a 10-inch Bundt pan.
Using an electric mixer, cream together the butter, sour cream, and sugar.
Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes.
Pour the batter into the prepared pan and bake for 1 hour, 15 minutes.
Do not open the oven to check the cake for at least 1 hour.
Bake until tooth pick inserted in center comes out clean or until cake bounces back when touched lightly in the center with finger.
Continue to bake for an additional 15 minutes if necessary.
Cool completely then remove from pan. Frost if desired.
I used a 9.5 inch fluted pan – I used all the batter and just put a cookie sheet under it just in case. It rose above the top of the pan but didn’t overflow the side OR the center hole.
*6 Mini Loaves (5.75"X3")
Spray with Bakers Joy or grease and flour 6 pans
Fill pans 2/3 full
Bake at 350 °F for ≈ 50 min.
Rotate every 15 minutes
Bake until tooth pick inserted in center comes out clean or until cake bounces back when touched lightly in the center with finger.
Optional Coconut Buttercream Frosting:
1 C. (2 sticks) butter, softened
1 tsp. Coconut Extract
1 box (16 oz.) confectioners' sugar
1 to 2 TBSP. milk
1/2 C. toasted coconut
For the Frosting, beat butter and extract in a large bowl until light and fluffy.
Gradually add confectioners’ sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy.
Frost cooled cake.
Sprinkle top of frosted cake with toasted coconut.
Bundt Cake
Mini Loaves
8 oz. (2 sticks) butter, softened
8 oz. sour cream or Greek yogurt
3 C. sugar
6 eggs
1 tsp. vanilla extract
2 1/4 C. all-purpose or cake flour
1 tsp. baking powder
3/4 C. cocoa
1/32 tsp. salt
*Directions for 6 Mini Loaves below
Preheat the oven to 350°F.
Spray with Bakers Joy or grease and flour a 10-inch Bundt pan.
Using an electric mixer, cream together the butter, sour cream, and sugar.
Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes.
Pour the batter into the prepared pan and bake for 1 hour, 15 minutes.
Do not open the oven to check the cake for at least 1 hour.
Bake until tooth pick inserted in center comes out clean or until cake bounces back when touched lightly in the center with finger.
Continue to bake for an additional 15 minutes if necessary.
Cool completely then remove from pan. Frost if desired.
I used a 9.5 inch fluted pan – I used all the batter and just put a cookie sheet under it just in case. It rose above the top of the pan but didn’t overflow the side OR the center hole.
*6 Mini Loaves (5.75"X3")
Spray with Bakers Joy or grease and flour 6 pans
Fill pans 2/3 full
Bake at 350 °F for ≈ 50 min.
Rotate every 15 minutes
Bake until tooth pick inserted in center comes out clean or until cake bounces back when touched lightly in the center with finger.
Optional Coconut Buttercream Frosting:
1 C. (2 sticks) butter, softened
1 tsp. Coconut Extract
1 box (16 oz.) confectioners' sugar
1 to 2 TBSP. milk
1/2 C. toasted coconut
For the Frosting, beat butter and extract in a large bowl until light and fluffy.
Gradually add confectioners’ sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy.
Frost cooled cake.
Sprinkle top of frosted cake with toasted coconut.
Bundt Cake
Mini Loaves
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