Chocolate Sour Cream Bundt Cake by kathygoblue

[rottiedogs]

Chocolate Sour Cream Bundt Cake
Submitted by kathygoblue on May 12, 2005 at 7:19 pm

DESCRIPTION
Chocolate Sour Cream Bundt Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Chocolate Sour Cream Pound Cake

CAKE
1 1/2 c. all purpose flour (King Arthur's of course!)
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp baking soda
1 cup unsalted butter, softened
1 1/2 c sugar
2 large eggs
1/2 c Dutch-process cocoa powder
8 oz. sour cream (buy the 8 oz. container and save yourself the dirty measuring cup!)
1 1/2 tsp. vanilla
(optional -- 1 tsp. choccolate extract)

GLAZE
1/4 c cocoa
1/2 c sugar
pinch salt
1/4 c water
1 tsp. vanilla
(optional -- 1/2 tsp. choccolate extract)

CAKE: In small bowl, whisk together flour, bp, salt and bs.

In med. bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating 1 to 2 minutes after each addition. Add cocoa, beating until incorporated. Beat in half of the flour mixture, scrape the sides of the bowl then beat in the sour cream and vanilla (and choc. extract, if using). Add the remaining flour, beating just until blended.

Spoon the batter into a lightly greased 9 c bundt-style pan or 9 in. tube pan (I have used the cathedral pan, but any of the pretty shapes will be fine). Bake in a preheated 350 degree oven for 50 to 55 min. The cake will look somewhat moist on the top, but a cake tester inserted in the center should come out clean. Cool in pan on a rack for 10 min. while you make the glaze.

GLAZE: In small saucepan, whick together the dry ingredients, then stir in the water. Bring the mixture to a boil over med. heat, stirring constantly. Remove it from the heat and carefull stir in the vanilla and choc. extract, if using, watching for splatters. Note: The longer you boil the glaze, the stiffer and more "crackly" it will become. I bring it to a rolling boil, whicsking constantly, and continue boiling for a good 45 seconds.

Turn the cake out onto a wire rack and poke it all over with a cake tester. Brush with the glaze with a pastry brush. Cool completely before slicing.

Yeild: 1 cake, about 16 servings.

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