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devil's food sour cream pound cake

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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.

►
(2 ratings)
yield serving(s)
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For devil's food sour cream pound cake

  • 1 1/2 c
    butter or shortening (i used butter)
  • 3 c
    sugar
  • 6 lg
    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

  • 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.
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