ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE
Make and share this Orange-Chocolate Chip Pound Cake With Sour Cream Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
- Combine the flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Beat in the sour cream; stir in the orange zest and vanilla.
- With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
- After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
- Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
- Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
- Let stand until the glaze is set, about 1 hour; slice and serve.
- Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.
Nutrition Facts : Calories 467.9, Fat 22.9, SaturatedFat 13.7, Cholesterol 91, Sodium 292, Carbohydrate 63.6, Fiber 1.9, Sugar 42.6, Protein 5.6
CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE
After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!
Provided by Amanda
Categories Desserts Cakes Pound Cake Recipes
Time 4h5m
Yield 12
Number Of Ingredients 11
Steps:
- Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
- Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
- Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
- Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
- Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
- Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
- Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 69.6 g, Cholesterol 142.1 mg, Fat 24.4 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 14.4 g, Sodium 230.4 mg, Sugar 45.9 g
CHOCOLATE ORANGE SOUR CREAM POUND CAKE
At Christmas time we were always thrilled if we received a chocolate orange. If you coarsely chop one up and add it to this tender, buttery cake you end up with a cake that will be just as well received as a chocolate orange. You can marbleize this cake or leave it as a vanilla-orange batter, with the Chocolate Orange pieces, dotted throughout the cake. Not as heavy as a pound cake, but moist and delicious. I highly recommend.
Provided by MarieRynr
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F
- Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
- Melt the chocolate and set aside.
- Cream the butter and the sugar until fluffy.
- Beat in the eggs, sour cream, orange zest and extracts , blending well.
- Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
- Stir in the milk, and then fold in the chocolate.
- Remove 1/2 up of the batter and mix with the melted chocolate.
- Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
- Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
- Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
- Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.
CHOCOLATE CHIP SOUR CREAM POUND CAKE
Steps:
- 1. Preheat oven to 350.
- 2. Stir together flour and baking soda.
- 3. In mixer bowl, beat sugar and butter until fluffy; beat in eggs, one at a time, until smooth, then add vanilla.
- 4. Beat in sour cream alternately with flour mixture; fold in chocolate chips.
- 5. Pour into well-greased and floured 10-inch fluted tube cake pan; bake 1 hour and 15 minutes or until wooden pick comes out clean.
- 6. Cool; remove from pan; sprinkle with confectioners\' sugar if desired.
CHOCOLATE SOUR CREAM POUND CAKE
Make and share this Chocolate Sour Cream Pound Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream sugar and butter until light.
- Add soda and vanilla.
- Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used.
- Add cocoa and sour cream. Mix until just blended.
- Pour into greased and floured tube cake pan.
- Bake at 325° for 1 1/2 hours or until done.
Nutrition Facts : Calories 531.7, Fat 22.4, SaturatedFat 13, Cholesterol 154.8, Sodium 181, Carbohydrate 76.4, Fiber 1.3, Sugar 50.3, Protein 7.6
CHOCOLATE CHIP SOUR CREAM POUND CAKE
Make and share this Chocolate Chip Sour Cream Pound Cake recipe from Food.com.
Provided by MustangMom
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Grease and flour bundt pan.
- Combine and mix well first 5 ingredients.
- Fold in chocolate chips.
- Pour in prepared bundt pan.
- Mix together sugar and cinnamon and sprinkle on top of batter.
- Bake at 350 for 50-60 minutes or until done. Cake is done when toothpick inserted in center comes out clean.
- Cool in pan for 25 minutes. Invert onto serving plate, and cool completely.
- Enjoy!!
CHOCOLATE MARBLE SOUR CREAM POUND CAKE & FROSTING
I created this cake with my husband in mind. As he does not care for pound cakes. I added all of his favorite ingredients to this one, and then topped it off with Cream Cheese, added instant coffee, and Coffee flavoring, hopeing to win him over. It worked, after taking my pictures, I came in to add the recipe to JAP, and while...
Provided by Rose Mary Mogan
Categories Chocolate
Time 2h15m
Number Of Ingredients 16
Steps:
- 1. PREHEAT OVEN TO 325 DEGREES F. In a mixing bowl, cream sour cream & butter, until creamy & well mixed. Then gradually add sugar a little at a time. Beat until light and fluffy about 7 or 8 minutes.Add eggs one at a time, and mix well before adding the next one.
- 2. Mix baking powder with flour in small bowl, then gradually add to creamed mixture, a little at a time with mixer on low until all flour has been added then increase speed and beat until combined, then add the flavoring and extract, beat well.
- 3. Now REMOVE at least 3 to 3 1/2 cups of cake batter to a separate bowl. Add the half cup of cocoa, mini chocolate chips & 2 teaspoons crushed instant coffee granules. Stir by hand till all ingredients are well mixed.
- 4. Spray or butter a 12 cup tube pan, and dust with flour. Use 2 separate spoons, one for the chocolate batter, and the other for the yellow batter. Now spoon one spoon of each into prepared cake pan, alternating the colors as you go around the entire pan. In next layer, add chocolate on top of yellow batter in pan, and add yellow on top of the chocolate batter, until you have used all of the batter. Smooth out the top of cake batter, and place in preheated oven and bake for 90 minutes.
- 5. Remove cake from oven when done and let rest at least 10 minutes, then carefully invert onto a metal rack to cool completely. While cake is cooling prepare frosting.
- 6. For the frosting add 1 stick of butter, the room temperature cream cheese to a medium size bowl, and beat till smooth and creamy, add powdered sugar, crushed coffee granules, coffee flavoring or liqueur, and beat till smooth & creamy. Make sure cake is completely cooled before frosting.
- 7. Garnish if desired. I used shaved chocolate, and some Hershey's Kiss Candies, but that is optional. You can add chopped nuts or what ever you have on hand maraschino cherries. Or leave plain with just frosting on top. What ever makes you happy.
DEEP CHOCOLATE SOUR CREAM POUND CAKE
Make and share this Deep Chocolate Sour Cream Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven; preheat oven to 325°.
- Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
- Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
- Gradually beat in the sugar.
- Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
- At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- In a small bowl, stir the vanilla extract into the sour cream.
- If your mixer has a splatter shield attachment, add it now.
- At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
- Scrape batter into the prepared pan and smooth the top.
- Bake the cake for 65-75 minutes, until a cake tester comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto the rack and let cool completely.
- Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).
SOUR CREAM CHOCOLATE CHIP POUND CAKE
This is my FAVORITE birthday cake! It's such a hit that we end up making 2 and eating more for breakfast the next day. Can be frozen and thawed out and still tastes Fab. Extremely moist!
Provided by la petite chef
Categories Dessert
Time 1h10m
Yield 1 Bunt Cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat ingredients for 10 min on medium, this is the trick to tasting amazing!
- Add chocolate chips and nuts.
- Bake 350F about 1 hour in Bunt pan, do the toothpick trick to double check it around 45 minutes It turns out VERY moist!
CHOCOLATE SOUR CREAM POUND CAKE
Make and share this Chocolate Sour Cream Pound Cake recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy.
- Gradually add sugars, beating at medium speed 5 to 7 minutes.
- Add eggs, one at a time, beating until yellow disappears.
- Combine flour, baking soda, and cocoa; add to creamed mixture, alternately with sour cream and ending with flour mixture.
- Mix at lowest speed just until blended after each addition.
- Stir in vanilla.
- Spoon batter into a greased and floured 10-inch tube pan.
- Bake at 325°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
- Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 389, Fat 16.7, SaturatedFat 9.6, Cholesterol 108, Sodium 144.4, Carbohydrate 55.5, Fiber 1, Sugar 39, Protein 5.3
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