Sour Cream Marble Pound Cake
- Number of Servings: 12
Ingredients
6 oz semi-sweet chocolate2 sticks unsalted butter2.5 cup granulated sugar6 eggs3 cup sifted all-purpose flour1/4 tsp baking soda1 cup sour cream2 tsp vanilla extract1 tbsp almond extract
1. Preheat oven to 325. Butter a Bundt, kugelhopf or 10" tube pan. Add a large scoop of sugar to the pan and rotate it until all interior surfaces are generously coated. Gently tap out excess, but allow as much sugar as possible to adhere, for this is what forms the good outer crust.
2. Melt chocolate over hot water.
3. Cream the butter and sugar in the bowl of an electric mixer until the mixture is very thick and pale, at least 6 minutes. Beat in the eggs 1 at a time, with a full minute's beating after each addition.
4. Sift together the flour, salt, and baking soda. With the machine running at low speed, add the dry ingredients alternating with the sour cream. Add the vanilla and almond extracts. Remove bowl from machine, give a final stir with a spatula to catch any ingredients remaining at the bottom of the bowl, then pour slightly over half the patter into pan.
5. Add the melted chocolate to the remaining batter and stir until blended. Spoon the chocolate batter onto the white and, with each spoonful, cut down and swirl the chocolate through. Place cake in oven and bake for 1 hour, or until a tester inserted at cake center comes out clean. Remove and cool briefly on a rack before unmolding.
6. Run a knife around the ede of the cake and turn it out onto a serving platter. Cut thin slices; best served the day after it is made.
Number of Servings: 12
Recipe submitted by SparkPeople user SPHYRNA.
2. Melt chocolate over hot water.
3. Cream the butter and sugar in the bowl of an electric mixer until the mixture is very thick and pale, at least 6 minutes. Beat in the eggs 1 at a time, with a full minute's beating after each addition.
4. Sift together the flour, salt, and baking soda. With the machine running at low speed, add the dry ingredients alternating with the sour cream. Add the vanilla and almond extracts. Remove bowl from machine, give a final stir with a spatula to catch any ingredients remaining at the bottom of the bowl, then pour slightly over half the patter into pan.
5. Add the melted chocolate to the remaining batter and stir until blended. Spoon the chocolate batter onto the white and, with each spoonful, cut down and swirl the chocolate through. Place cake in oven and bake for 1 hour, or until a tester inserted at cake center comes out clean. Remove and cool briefly on a rack before unmolding.
6. Run a knife around the ede of the cake and turn it out onto a serving platter. Cut thin slices; best served the day after it is made.
Number of Servings: 12
Recipe submitted by SparkPeople user SPHYRNA.
Nutritional Info Amount Per Serving
- Calories: 489.5
- Total Fat: 21.4 g
- Cholesterol: 156.0 mg
- Sodium: 67.6 mg
- Total Carbs: 68.4 g
- Dietary Fiber: 1.0 g
- Protein: 7.2 g
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