Chocolate Pound Cake
Serves 12 to 16.
• 1 1/2 c. flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 c. (2 sticks) softened butter
• 1 1/2 c. granulated sugar
• 2 eggs
• 1/2 c. unsweetened cocoa powder
• 1 c. sour cream
• 1 1/2 tsp. vanilla
• 2 tbsp. butter
• 2 tbsp. unsweetened cocoa powder
• 1/4 c. heavy cream
• 1 1/2 tsp. instant coffee powder
• 1 c. powdered sugar
• 1 tsp. vanilla
Prepare the cake: Grease and flour a 10-inch Bundt or tube pan. Preheat the oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt.
In the large bowl of an electric mixer, beat together the 2 sticks of softened butter and the 1 1/2 cups of sugar until the mixture is fluffy. Add the eggs one at a time, beating well after each addition. Briefly stir in the 1/2 cup of cocoa powder (just enough to keep the powder from flying around when you turn on the mixer). Beat well, then scrape down bowl and beaters.
Beat in the flour mixture in thirds, alternating with the sour cream. Beat in the vanilla.
Transfer the batter to teh prepared pan and bake 45 to 55 minutes, until a knife inserted in the middle comes out clean. Allow to cool about 10 minutes, then loosen cake and invert pan onto serving plate. Cool completely.
Meanwhile, prepare the glaze: Melt the butter in a small saucepan over low heat. Add the 2 tablespoons of cocoa powder, the cream and coffee powder and heat, stirring, until the mixture thickens, about 2 minutes. Sift the cup of powdered sugar and stir it in with the vanilla until the mixture is smooth. Drizzle over the cooled cake.
Nutrition information per serving:
including sat. fat11 g
Dietary fiber1 g
Diabetic exchanges per serving: 1 bread/ starch exch., 1 1/2 other carb. exch., and 3 1/2 fat exch.