Devil's Food Sour Cream Pound Cake

10
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.

Rating:

★★★★★ 2 votes

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

How to Make Devil's Food Sour Cream Pound Cake

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.

Printable Recipe Card

About Devil's Food Sour Cream Pound Cake

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




Show 21 Comments & Reviews

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