Chocolate Pound Cake
 
Ingredients
  • 1½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 5 tablespoons special dark cocoa powder*
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup whole buttermilk
  • ½ cup sour cream
  • Tasty Hot Fudge Sauce
  • (recipe follows)
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
  2. Cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour batter into prepared pan. *We used Hershey’s Special Dark Cocoa Powder.
  4. Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Serve with Tasty Hot Fudge Sauce. Garnish with confectioners’ sugar, if desired.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/happy-national-pound-cake-day/