Rose Mary Mogan Recipe

Chocolate Marble Sour Cream Pound Cake & Frosting

By Rose Mary Mogan cookinginillinois


Recipe Rating:
 3 Ratings
Serves:
12 -14 depending on appetites
Prep Time:
Cook Time:
Cooking Method:
Bake

Rose Mary's Story

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

Ingredients

3 c
all purpose flour
3 c
sugar
3 stick
butter, room temperature
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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
CREAM CHEESE MOCHA FROSTING
1 box
1 lb. powdered sugar
1 1/2 tsp
instant coffee granules, crushed
1 stick
butter, room temperature
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8 oz
cream cheese, room temperature
2 tsp
coffee flavoring or liqueur

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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