Devil's Food Sour Cream Pound Cake

Rose Mary Mogan

By
@cookinginillinois

I found a version of this recipe in a 1972 Progressive Farmer cookbook, but it was for a layer cake, & I wanted to make 2 pound cakes so I could give one away. I made one & a half times the original recipe to create 2 medium size pound Cakes, & served it with Strawberries & Glaze. They turned out very good & had lots of flavor. I added a few extra ingredients as well. I used a 10 cup and 11 cup Bundt pan.

The strong coffee and coffee & Chocolate extract enhanced the flavors of the cake, & it was very moist & tasty. I also used a Cake enhancer in the cake to maintain it's moistness.


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Comments:

Serves:

Makes 2 Medium Pound Cakes or one Large Pound Cake

Prep:

35 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 1/2 c
butter or shortening (i used butter)
3 c
sugar
6 large
eggs, room temperature
3 c
all purpose flour
1 c
cocoa
1 1/2 c
strong coffee, cold
1 Tbsp
baking powder
1 1/2 tsp
baking soda
1 c
sour cream, room temperature
3 Tbsp
cake enhancer, i used king arthur
1 Tbsp
chocolate extract, or vanilla
2 tsp
coffee extract

Directions Step-By-Step

1
Preheat oven to 325 degrees F. These are the 2 Bundt pans that I used. You may want to use a 18 cup capacity Bundt Pan if you do not have 2 smaller ones. If so increase the baking time to 1 1/2 hours or until toothpick inserted in center comes out clean. The pan in front is called DIMENSIONS BELL 11 CUP CAPACITY & the one in the rear is called HORIZON & IS A 10 CUP CAPACITY.
2
Cream butter or shortening & sugar together until creamy. Then add in cake enhancer & sour cream, & beat until light and fluffy.
3
Measure out the coffee that is needed for the cake. This is also the chocolate and coffee extracts that I used.
4
Add in the eggs one at a time beating well after each addition. Sift the flour, cocoa, baking powder and baking soda in a medium bowl then set aside till needed.
5
Now alternate the flour mixture with the coffee in 3 intervals, beating well after each addition. Scrape down sides of bowl as you go. Repeat until all has been added, and batter is creamy and smooth.
6
Spray cake pans liberally with Bakers Joy, then evenly divide cake batter between the 2 Bundt pans. Make sure there is at least 1 1/2 to 2 inches of space left in the pan to allow for the cake to rise during baking. Otherwise it may over flow.
7
Bake in preheated 325 degree F. oven for 1 hour if using a 10 to 11 cup Bundt pan. Or 1 1/2 hours if using a large 16-18 cup Bundt pan, or until toothpick inserted in center comes out clean
8
Remove from oven when done, allow to sit at least 7-10 minutes then invert onto a cake platter or plate. Dust with Powdered sugar, or frost . Cut serve & enjoy.
9
May also serve with Fresh Fruit and glaze if desired , top with whipped topping.

About this Recipe

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