Best Chocolate  Pound Cake

Medium Brush Stroke


– softened butter – granulated sugar – large eggs – all-purpose flour – unsweetened cocoa – baking soda – salt – sour cream – boiling water – pure vanilla extract

Medium Brush Stroke

Step 1

Preheat the oven to 325ºF. Grease and flour a 10-inch tube pan (or spray with a cooking spray with flour.) Set aside.

Step 2

Medium Brush Stroke

Cream butter on medium speed and gradually add the sugar, beating well. Add eggs, one at a time, beating well after each addition.

Medium Brush Stroke

Step 3

Combine the dry ingredients. Add to creamed mixture alternately with the sour cream, beginning and ending with the flour mixture, mixing on low until just combined after each addition.

Medium Brush Stroke

Step 4

Add boiling water, let settle for a few seconds and mix on low until combined. Stir in vanilla extract. Pour into the prepared tube pan.

Medium Brush Stroke

Step 5

Bake for one hour and 20 minutes or until a toothpick inserted near the center comes out clean.

Cool the cake in the pan for 15 minutes. Remove from pan and cool completely.

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