Chocolate Pound Cake
Published: Friday, July 26, 2024
1½ c. butter, room temperature
3 c. sugar
5 eggs
2 tsp. vanilla
1 Tbsp. espresso, dissolved in 3 Tbsp. hot water
¾ c. sour cream
¼ c. milk
2 c. flour
¾ c. cocoa
1 tsp. baking powder
1 tsp. salt
Preheat oven to 350°. Beat butter and sugar together for 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and espresso.
Stir the sour cream and milk together in a bowl.
Combine dry ingredients and add alternately with sour cream to the creamed mixture, mixing well. Spoon into a greased bundt pan. Bake 60-70 minutes. Cool for 15 minutes then remove from pan.
Caramel Glaze
¼ c. butter
½ c. brown sugar
¼ c. milk
1 Tbsp. light corn syrup
Powdered sugar
In a saucepan, combine all ingredients except powdered sugar. Slowly bring to a boil. Cool. Beat in enough powdered sugar to desired consistency. Pour over cooled cake.
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