Triple Chocolate Sour Crm Pound Cake/ by Lady Rose
By
Rose Mary Mogan
@cookinginillinois
1
★★★★★ 2 votes5
Ingredients
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3 stickbutter, softened
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8 ozsour cream or cream cheese, room temperature
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6 largeeggs, room temperature
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3 cgranulated sugar
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3-4 call purpose flour( if you have a large bundt pan,see note @ bottom)
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1 ceach cocoa, & 1 cup white chocolate chips
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1/2 cchocolate chip cookie liqueur, or any choc liqueur
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EASY CHOCOLATE GLAZE
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1 cmini chocolate chips
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1 Tbsplight corn syrup
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2 Tbspshortening, ( i use butter flavored crisco)
How to Make Triple Chocolate Sour Crm Pound Cake/ by Lady Rose
- 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.
- 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.