Sour Cream Chocolate Pound Cake
- 1/2 lb. butter
- 2 c. sugar
- 3 large eggs
- 3 sq. unsweetened chocolate
- 2 tsp. vanilla
- 1 (8 oz.) container sour cream
- 2 tsp. baking soda
- 2 1/2 c. sifted flour
- 1/2 tsp. salt
- 1 c. boiling water
- Cream butter and sugar thoroughly.
- Add eggs, one at a time, mixing well after each.
- Melt chocolate and add gradually to mixture while mixing.
- Add vanilla.
- Combine baking soda and sour cream.
- Add quickly to egg-sugar mixture.
- Combine until smooth. Sift flour before measuring.
- Sift with salt and add 1 cup at a time until just blended.
- Do not overmix.
- (Batter will be thick and rich.)
- Add the 1 cup boiling water and mix until blended. Pour into Bundt pan or other fancy pan which has been greased and powdered with cocoa.
- Bake at 350u0b0 for 1 hour and 15 minutes. Check for doneness after 1 hour.
- Glaze with diluted fudge icing so that it drips down sides, if desired.
butter, sugar, eggs, unsweetened chocolate, vanilla, sour cream, baking soda, flour, salt, boiling water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=822505 (may not work)