Tate”s Bake Shop Recipe of the Month
This is one of my favorite pound cakes at Tate”s. It is not as rich as a brownie and not as light as devil”s food cake. This cake is perfect plain or even better with ice cream and raspberry sauce or with fresh strawberries and whipped cream. It makes a perfect Valentine”s Day treat, too – the recipe can be made into small tea loaves or mini bundt cakes that you can wrap decoratively with red ribbon to leave on coworkers” desks or in friends” mailboxes for a Valentine”s Day surprise. If using small pans, bake at 350 degrees and adjust baking time.
Chocolate Pound Cake
1 cup Dutch-processed cocoa powder
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup salted butter, softened to room temperature
2 cups sugar
4 large eggs
1 1/2 teaspoons vanilla
1/2 cup sour cream
3 tablespoons water
Preheat oven to 325 degrees. Grease a 10-inch bundt pan.
Sift the cocoa powder, flour, salt, and baking powder into a small bowl and set it aside.
Put the butter and sugar in a bowl. With an electric mixer, beat them till they are light and fluffy.
Add the eggs one at a time, mixing well after each.
Add the vanilla. Scrape down the sides of the bowl.
Mix the sour cream and water.
Add the dry ingredients alternately with half of the sour cream mixture in three stages, beginning and ending with the flour mixture and scraping down the sides of the bowl between stages.
Spread the batter into the prepared bundt pan.
Bake for 1 hour. Remove from the oven and let cool completely in the pan. Turn it onto a wire rack to cool completely. This cake keeps very well and freezes very well, too.
Yield: 1 ten-inch bundt cake