Chocolate Chip Sour Cream Pound Cake

Chocolate Chip Sour Cream Pound Cake Recipe
3 cups unsifted flour
1/4 teaspoon baking soda
2 cups sugar
1 cup butter, softened
6 eggs
1 teaspoon vanilla extract
8 oz. sour cream
1 cup mini chocolate chips

Preheat oven to 350 degrees F.

Stir together flour and baking soda.

In mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla.

Beat in sour cream alternately with flour mixture. Fold in chocolate chips.

Pour into well-greased and floured 10-inch fluted tube cake pan. Bake 1 hr. and 15 min. or until wooden pick comes out clean. Cool; remove from pan. Sprinkle with confectioner’s sugar if desired.

Almond Chocolate Pound Cake

Almond Chocolate Pound Cake Recipe
1/2 cup finely chopped almonds
1-1/2 cups sugar
4 oz. butter, melted
4 eggs
4 oz. bitter chocolate, melted
1-1/2 teaspoons almond extract
2 cups flour
1 cup corn meal
1 teaspoon salt (optional)
1/2 teaspoon baking powder
1 cup milk

Preheat oven to 350 degrees. Generously grease a 12-cup bundt pan. Coat sides with almonds.

In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract.

Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended.

Spoon into pan. Bake 50-60 minutes. Cool 10 minutes. Remove from pan and cool on rack.

Bittersweet Chocolate Pound Cake

Bittersweet Chocolate Pound Cake Recipe
6 oz. chocolate, unsweetened
2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tbsp. instant coffee
2 tbsp. hot water + cold water to equal 1-1/2 cups
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
3 eggs

Rich Chocolate Glaze:
1 oz. chocolate, unsweetened
1 cup confectioner’s sugar
3 tbsp. butter, softened
1/2 teaspoon vanilla extract
1 to 2 tbsp. hot water

1. Preheat oven to 325 degrees F. Over hot (not boiling) water, melt chocolate, stirring until smooth.
   
2. In small bowl combine flour, baking soda and baking powder; set aside.
   
3. In 2-cup glass measure, dissolve instant coffee in 2 tablespoons hot water. Add cold water to measure 1-1/2 cups.
   
4. In a large mixer bowl, beat sugar, butter, and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes.
   
5. Stir in melted chocolate. Add flour mixture alternately with coffee mixture.
   
6. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.
   
7. Bake 65-70 minutes or until cake tester inserted in center comes out clean.
   
8. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze.

Glaze:

1. Over hot (not boiling) water, melt chocolate, stirring until smooth.
   
2. In the small mixer bowl, combine melted chocolate, confectioner’s sugar, butter, and vanilla.
   
3. At low speed, gradually beat in water until smooth.
   
4. Drizzle over cake.