DEVIL'S FOOD SOUR CREAM POUND CAKE

Devil's Food Sour Cream Pound Cake image

I found a version of this recipe in a 1972 Progressive Farmer cookbook, but it was for a layer cake, & I wanted to make 2 pound cakes so I could give one away. I made one & a half times the original recipe to create 2 medium size pound Cakes, & served it with Strawberries & Glaze. They turned out very good & had lots of flavor. I...

Provided by Rose Mary Mogan

Categories Cakes

Time 1h35m

Number Of Ingredients 12

Ingredients

1 1/2 c butter or shortening (i used butter)
3 c sugar
6 large eggs, room temperature
3 c all purpose flour
1 c cocoa
1 1/2 c strong coffee, cold
1 Tbsp baking powder
1 1/2 tsp baking soda
1 c sour cream, room temperature
3 Tbsp cake enhancer, i used king arthur
1 Tbsp chocolate extract, or vanilla
2 tsp coffee extract

Steps:

1. Preheat oven to 325 degrees F. These are the 2 Bundt pans that I used. You may want to use a 18 cup capacity Bundt Pan if you do not have 2 smaller ones. If so increase the baking time to 1 1/2 hours or until toothpick inserted in center comes out clean. The pan in front is called DIMENSIONS BELL 11 CUP CAPACITY & the one in the rear is called HORIZON & IS A 10 CUP CAPACITY.
2. Cream butter or shortening & sugar together until creamy. Then add in cake enhancer & sour cream, & beat until light and fluffy.
3. Measure out the coffee that is needed for the cake. This is also the chocolate and coffee extracts that I used.
4. Add in the eggs one at a time beating well after each addition. Sift the flour, cocoa, baking powder and baking soda in a medium bowl then set aside till needed.
5. Now alternate the flour mixture with the coffee in 3 intervals, beating well after each addition. Scrape down sides of bowl as you go. Repeat until all has been added, and batter is creamy and smooth.
6. Spray cake pans liberally with Bakers Joy, then evenly divide cake batter between the 2 Bundt pans. Make sure there is at least 1 1/2 to 2 inches of space left in the pan to allow for the cake to rise during baking. Otherwise it may over flow.
7. Bake in preheated 325 degree F. oven for 1 hour if using a 10 to 11 cup Bundt pan. Or 1 1/2 hours if using a large 16-18 cup Bundt pan, or until toothpick inserted in center comes out clean
8. Remove from oven when done, allow to sit at least 7-10 minutes then invert onto a cake platter or plate. Dust with Powdered sugar, or frost . Cut serve & enjoy.
9. May also serve with Fresh Fruit and glaze if desired , top with whipped topping.