Chocolate Marble Sour Cream Pound Cake & Frosting

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

12 -14 depending on appetites
Prep Time:
Cook Time:

I created this cake with my husband in mind. As he does not care for pound cakes. I added all of his favorite ingredients to this one, and then topped it off with Cream Cheese, added instant coffee, and Coffee flavoring, hopeing to win him over. It worked, after taking my pictures, I came in to add the recipe to JAP, and while here he ate the whole piece, then came in trying to guess all of the added ingredients, he guessed most of them. Then when asked if he wanted me to give some away, he said not right now. That means he LOVES IT, and wants to keep it here for awhile. LOL I have his number


3 c
all purpose flour
3 c
3 stick
butter, room temperature
6 large
eggs, room temperature
1 c
sour cream, room temperature
1 tsp
baking powder
2 tsp
each coffee flavoring, & vanilla extract
1 tsp
butter flavor
1/2 c
each cocoa powder, & mini semi sweet chocolate chips
2 tsp
instant coffee granules, crushed
1 box
1 lb. powdered sugar
1 1/2 tsp
instant coffee granules, crushed
1 stick
butter, room temperature
8 oz
cream cheese, room temperature
2 tsp
coffee flavoring or liqueur

Directions Step-By-Step

PREHEAT OVEN TO 325 DEGREES F. In a mixing bowl, cream sour cream & butter, until creamy & well mixed. Then gradually add sugar a little at a time. Beat until light and fluffy about 7 or 8 minutes.Add eggs one at a time, and mix well before adding the next one.
Mix baking powder with flour in small bowl, then gradually add to creamed mixture, a little at a time with mixer on low until all flour has been added then increase speed and beat until combined, then add the flavoring and extract, beat well.
Now REMOVE at least 3 to 3 1/2 cups of cake batter to a separate bowl. Add the half cup of cocoa, mini chocolate chips & 2 teaspoons crushed instant coffee granules. Stir by hand till all ingredients are well mixed.
Spray or butter a 12 cup tube pan, and dust with flour. Use 2 separate spoons, one for the chocolate batter, and the other for the yellow batter. Now spoon one spoon of each into prepared cake pan, alternating the colors as you go around the entire pan. In next layer, add chocolate on top of yellow batter in pan, and add yellow on top of the chocolate batter, until you have used all of the batter. Smooth out the top of cake batter, and place in preheated oven and bake for 90 minutes.
Remove cake from oven when done and let rest at least 10 minutes, then carefully invert onto a metal rack to cool completely. While cake is cooling prepare frosting.
For the frosting add 1 stick of butter, the room temperature cream cheese to a medium size bowl, and beat till smooth and creamy, add powdered sugar, crushed coffee granules, coffee flavoring or liqueur, and beat till smooth & creamy. Make sure cake is completely cooled before frosting.
Garnish if desired. I used shaved chocolate, and some Hershey's Kiss Candies, but that is optional. You can add chopped nuts or what ever you have on hand maraschino cherries. Or leave plain with just frosting on top. What ever makes you happy.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American

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Rose Mary Mogan cookinginillinois
Nov 9, 2012
Hello Jean, Thanks for your comments. Some of what you were saying I understood, and some not so much. You could have sent me a personal message, & I could have let you know about the WHITE FRUIT CAKE. I DON'T KNOW IF YOU ARE REFERRING TO AN ARTICLE THAT WAS FEATURED IN THE TASTE OF THE SOUTH magazine , A FEW YEARS BACK IN THE DECEMBER/JANUARY ISSUE OR WHAT. BUT I POSTED THAT RECIPE HERE ALSO because I submitted it for a contest that JAP was having. It didn't win, but it is a winner in our family for more than 55 years. One of my 8 brothers and I make it every year, most of the time we make several. The link to the recipe is Mama's White Fruit Cake(Family Favorite) so your search is over, if this is the recipe you are inquiring about. I am happy to give you the link to it. It is the only fruit cake that I really love, because it does not have all of that other stuff in it, it is plain and simple and taste soooo very good. Please let me know if this is the recipe you were referring too.

I also have a recipe for Fruit Cake cookies, that I plan to post, I revised the original recipe, because I do not like all the other stuff that was in it, had to adjust the cooking time as well & add a few different changes of my own, overall, just RECREATED A TOTALLY DIFFERENT RECIPE, THAT IS REALLY AMAZING. When I shared it with the people at my husbands work, they really loved them, and I hope you will too when I post it. Great to hear from you. So do you like this recipe the Chocolate Marble Pound Cake that you made your comments on. This was one of 28 desserts that I did at a Reunion this past summer, and it was a big hit. Take care and have a nice day.
Jean Campbell gwashington1961
Nov 9, 2012
Sorry, that other recipe was posted upon another person's Blog. Her recipe was one she had copied one from an 'original' posted by Paula Deen.

Since my Mom taught me how to bake this recipe, which a friend of her's had shared with her -- there was no reason to imagine that it was not just a favorite recipe shared among a group of lady friend's in our Order of the Eastern Star. There was never anything not happily shared among friend's.
In the mid-1960's I had gone to a Wedding Cake Decorating Class, I learned about cake crumbs interfering with my icing layer's. It was a deep beginning in how to prepare my 3 layered cakes! It becomes a very involved class in knowing how to bake and assemble the layers, and knowing just how to decorate prior to assembling the layers -- then take them apart, move to the reception, and reassemble for the party! In each cake there is an original design created for the 'New Bride', it is her dream and yet in an assembly the cakes are basically all from a 'Master Design' -- creating a delicious Buttercream Icing and making an edible sculpture that is familiar to the brides to tie into their theme for their wedding! I shall continue my search for your new recipe for the White Fruit Cake.
Thanks my dear. You memories are beautiful. LOL :-)
Jean Campbell gwashington1961
Nov 8, 2012
Mother Anderson's Lemon Pound Cake I am searching for your other recipe, you recall from when you were growing up back in the 55 years you spent watching her to create in her kitchen! I hope this will be sending me
to a view of your other recipe? Thanks. LOL :-)
Jean Campbell gwashington1961
Nov 8, 2012
I tried this recipe and say it's Family Tested & Approved!
Jean Campbell gwashington1961
Nov 8, 2012
Hi, Rose Marie! This recipe is terrific. I am totally aware that you and I are well acquainted of the many variations of cakes created in our kitchens -- while cooking from scratch. It must result in a very happy male house-sharer -- trying the creations that you are creating in his behalf. Observing the photos that you have shared, and each cake is an original role member of your list of "to be tried". Each cake is quite an amazing result is your dreams! I appreciate your posting the recipes and photos upon JAP. You are sharing very well with those of us who are working our way to create a 'new' recipe &
you are creating marvelous newest recipes! LOL :-)