Triple Chocolate Sour Crm Pound Cake/ by Lady Rose

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

12-16 depending on appetites
35 Min
1 Hr 30 Min

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.

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3 stick
butter, softened
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
1 c
mini chocolate chips
1 Tbsp
light corn syrup
2 Tbsp
shortening, ( i use butter flavored crisco)

Directions Step-By-Step

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
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.
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.
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.
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.
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

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Lisa Ann Kelly syzygysb
Sep 5, 2012
Dear Rose Mary: You post some great recipes! I will have to try this one, when weather cools here a bit. Too hot to bake anything. And I will follow your lead, and frost this one. I never use corn syrup or crisco. Will add a bit of plain yogurt to my frosting, as I usually do. Sour cream and chocolate---such a delicious combo. This cake looks wonderful.
Crystal W. mrscrystal2you
Sep 5, 2012
Sounds divine!!!
Nancy J. Patrykus Finnjin
Sep 5, 2012
LADYn ROSE....YOU did it again!!!
I will never loose any weight..
with all you're delicious recipes!!!
HUGS, Nancy........9/5/12
Kathy Griffin bamagirl125
Sep 5, 2012
oh yea, just saved this and will be making it soon
Barbara Jones Barbarica
Sep 5, 2012
Lord, lead us not into temptation...but this cake!!!
Genny Miller gendee
Sep 5, 2012
Okay, Lady are killing me by posting pictures of all your gorgeous cakes! I'm a fool for chocolate and this one looks divine and I'm sure it tastes as wonderful as it looks. Hugs!
Sep 5, 2012 - Stormy Stewart shared this recipe with discussion groups: Magic in the Kitchen Movie's and Movie Treats The Coffee Monkey
Rose Mary Mogan cookinginillinois
Sep 5, 2012
Thank you Lisa ann. This is one of the 28 desserts I made for this past weekends Reunion.

Thank you so much Crystal for the comment.
Thank you too Nancy, I will never have enough money to afford all of those wonderful cookbooks you have made. I appreciate your comments.
Rose Mary Mogan cookinginillinois
Sep 5, 2012
That's great Kathy, do keep me posted when you do make it. Thanks and have a wonderful day.
Rose Mary Mogan cookinginillinois
Sep 5, 2012
Barbara it is a temptation, I am sure you will love. I just loved the height that I got with this cake using all room temperature ingredients. It is a chocaholics dream come true. Thanks for your comments.
Rose Mary Mogan cookinginillinois
Sep 5, 2012
Thank you Genny for your wonderful comments. I appreciate all of them by every one. Thanks so much. The encouragement really does mean a lot.
Lisa Ann Kelly syzygysb
Sep 5, 2012
@ Rose Mary: Did I read that correctly? TWENTY-EIGHT?!? You are amazing. Here I was, patting myself on the back for canning three pints of cucumber relish (grew my own organic cukes and bell peppers). 28! You have the energy of a 19-year-old! Thanks for posting your lovely recipes.
Straws Kitchen CinCooks
Sep 5, 2012
Ok Sis........forget the Yellow Rose, SEND THIS ONE TO ME!!!
Diane Whitbeck IRPELLC
Sep 6, 2012
Hi Rose Mary! This cake looks amazing and I happen to have all the ingredients on hand. I love the massive height you get on your cakes - never would have guessed the secret as room temperature ingredients! Can't wait to try this - I'm not much of a baker, but your detailed directions give me confidence that I can create impressive results from scratch! Thanks for posting!