Chocolate Marble Sour Cream Pound Cake & Frosting
By
Rose Mary Mogan
@cookinginillinois
1
★★★★★ 3 votes5
Ingredients
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3 call purpose flour
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3 csugar
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3 stickbutter, room temperature
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6 largeeggs, room temperature
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1 csour cream, room temperature
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1 tspbaking powder
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2 tspeach coffee flavoring, & vanilla extract
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1 tspbutter flavor
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1/2 ceach cocoa powder, & mini semi sweet chocolate chips
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2 tspinstant coffee granules, crushed
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CREAM CHEESE MOCHA FROSTING
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1 box1 lb. powdered sugar
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1 1/2 tspinstant coffee granules, crushed
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1 stickbutter, room temperature
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8 ozcream cheese, room temperature
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2 tspcoffee flavoring or liqueur
How to Make Chocolate Marble Sour Cream Pound Cake & Frosting
- 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.
- 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.
- 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.
- 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.