Just gotta have chocolate. It’s easier to resist the temptation in some months, but with Fall in full swing and Trick-or-Treating closing out the month, it’s time to put away the cheesecake and let a good Chocolate Sour-Cream Pound Cake dominate the dessert landscape.
Chocolate-Sour Cream Pound Cake
1 1/2 cups butter, softened
3 cups sugar
3 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) carton sour cream
1 cup boiling water
2 teaspoons vanilla extract
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, cocoa, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water and mix well. Stir in vanilla. Batter will be thin.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done. Cool cake in pan 10 to 15 minutes. Remove from pan and cool completely.