Description

This chocolate sour cream pound cake is the perfect dessert for small gatherings or dinners. It makes a moist and dense pound cake with a brownie like texture. Drizzle it with a warm ganache glaze or serve it a la mode with ice cream.

Ingredients

• 2 c. all-purpose flour
• 3.4 oz. chocolate fudge instant pudding mix
• ¾ c. Hershey's Special Dark-dutch process cocoa
• ½ t. salt
• 1 t. baking powder
• ¼ t. baking soda
• 1 c. butter, softened
• 1 c. brown sugar
• ¾ c. granulated sugar
• 1½ t. pure vanilla extract
• ½ t. pure almond extract
• 4 large eggs
• 8 oz. sour cream
• Glaze:
• 1 c. milk chocolate chips
• ⅓ c. heavy cream
• 2 T. dark corn syrup
• ¼ t. pure almond extract

Steps

1. Preheat oven to 325 degrees. Move the oven rack to the bottom ⅓ of the oven. Grease a 9x5x4 inch loaf pan with cooking spray or butter and flour.
2. Sift together flour, pudding mix, cocoa, salt, baking powder and baking soda; set aside.
3. In the bowl of a stand mixer, cream butter and both sugars with the vanilla and almond extracts. Beat for 3 minutes until creamy and light beige in color; add eggs 1 at a time, beating well after each addition. Add the sifted dry ingredients alternately with the sour cream; beat on medium speed until combined. After all of the ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.