Easy Scratch Moist Chocolate Pound Cake

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CAKE INGREDIENTS:

For the cake: 2 cups all-purpose flour (measured correctly: spooned into the measuring cup and leveled off - don't scoop and pack the flour into the cup) 1 cup unsweetened cocoa powder (not dutch processed-see why in the post FAQs) 1 ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup packed brown sugar (I used light brown sugar) 1 cup granulated sugar 3/4 cup vegetable oil 2 teaspoons vanilla extract 1 cup sour cream 3 large eggs 1 cup hot coffee (or hot water)

GLAZE INGREDIENTS:

2 cups semi-sweet chocolate chips (about a 12 ounce bag) ¼ cup milk or cream

Preheat oven to 325 degrees. Grease and flour a bundt pan very well.

In a large mixing bowl, add the flour, cocoa, baking powder, baking soda, salt and sugars. Whisk well and set aside.

In a medium-sized bowl, add the oil, vanilla, sour cream and eggs. (You’ll add the hot coffee or water later.) Mix well with a whisk, then add to the dry ingredients and mix on medium

Pour the batter into the prepared bundt pan and bake at 325 degrees F for approximately 45-55 minutes.

Set on a wire rack to cool for about 15-20 minutes, then turn out onto a cake plate to cool completely.

Make the glaze: In a saucepan, add the chocolate chips and milk, then melt over medium heat. Melt and stir until smooth. Be very careful not to heat it at high heat or the chocolate will burn. Check the consistency once melted and if it's too thick, add about a teaspoon of milk and mix well

Drizzle or spoon the glaze onto the cooled cake.

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