Triple Chocolate Sour Crm Pound Cake/ by Lady Rose
|Serves:||12-16 depending on appetites|
|3 stick||butter, softened|
get recipes @ goboldwithbutter.com
|8 oz||sour cream or cream cheese, room temperature|
|6 large||eggs, room temperature|
|3 c||granulated sugar|
|3-4 c||all purpose flour( if you have a large bundt pan,see note @ bottom)|
|1 c||each cocoa, & 1 cup white chocolate chips|
|1/2 c||chocolate chip cookie liqueur, or any choc liqueur|
|EASY CHOCOLATE GLAZE|
|1 c||mini chocolate chips|
|1 Tbsp||light corn syrup|
|2 Tbsp||shortening, ( i use butter flavored crisco)|
This was a very popular dessert item at a recent Reunion in Arkansas where 28 dessert items were featured. It got lots of rave reviews from all the Chocoholics in attendence. This cake should satisfy most any chocolate lover. It has cocoa, white Chocolate Chips, or you can use dark, but also uses Chocolate Chip Cookie Cream Liqueur, and the added sour cream keeps the cake very moist, and tasty. I am sure you will love it. I forwent a glaze and just frosted the entire cake. Either method is sure to please your guest, you can even add some chopped nuts on top if you like. What ever you desire.
Remove from oven and allow to cool for about 10 minutes and then invert cake onto a serving plate.