Rose Mary Mogan Recipe

Triple Chocolate Sour Crm Pound Cake/ by Lady Rose

By Rose Mary Mogan cookinginillinois


Recipe Rating:
 2 Ratings
Serves:
12-16 depending on appetites
Prep Time:
Cook Time:
Cooking Method:
Bake

Rose Mary's Story

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.

Ingredients

3 stick
butter, softened
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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)
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Directions Step-By-Step

1
PREHEAT OVEN TO 325 Degrees F. Spray a 16 cup bundt pan with bakers joy, until completely covered, and set aside till needed. Cream together the butter, sour cream OR cream cheese with the sugar gradually until very light and airy and no sugar granules remain, about 10 to 15 minutes. YOU CAN'T RUSH PERFECTION.Smile
2
Add eggs one at a time,beating well after each addition, until completely blended. Then combine the cocoa powder in a medium size bowl with the flour, and stir to blend, then gradually add it to the creamed mixture, alternating with the chocolate liqueur.
3
Continue to blend until completely mixed. Then dust the the white chocolate chips with about 1 tablespoon of flour and mix into cake batter. Stir just until blended.
4
Pour into prepared cake pan. Then bake in preheated 325 degree oven for 90 minutes, or until toothpick inserted into center comes out clean.
Remove from oven and allow to cool for about 10 minutes and then invert cake onto a serving plate.
5
Prepare glaze by combining the chocolate chips with the corn syrup and shortening. Place over very low heat, and stir to combine and melt chips then drizzle over top of cake, and along edge of cake to run down the sides. You may also frost the entire cake as I did with your favorite frosting, or use a can variety. Garnish top of cake with chopped nuts, or extra white chips as I did, in a pattern of your choice.Maraschino Cherry Halves also works well too.
6
NOTE: If you have a 16 cup bundt pan use 4 cups of flour, otherwise, use 3 cups flour, and decrease cocoa to 1/2 to 3/4 cup, depending on how much you like chocolate. I have made it both ways.

About this Recipe

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