"I'm not sure where this recipe originated; I've made it for my family for over 20 years. To me, it tastes like chocolate ice cream. Make it a mocha pound cake by adding 2 tablespoons instant coffee granules! Make the cake extra special by adding frosting. If dutch-processed cocoa is used, the cake will be a rich dark color! Note: For a lighter, even more tender cake, separate the eggs; cream in the egg yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added."

Original is 18-20 servings

Metric US

I've Tried It

Step by Step Method

Step 1

Preheat oven at 325 degrees Fahrenheit.

Step 2

Sift together salt, flour and cocoa (and cream of tartar if using dutch-processed cocoa).

Step 3

Cream together butter, both sugars, and eggs. (See NOTE).

Step 4

Add optional instant coffee granules for a mocha pound cake!

Step 5

Add vanilla.

Step 6

Combine sour cream and baking soda.

Step 7

Combine creamed mixture with dry ingredients and alternate with sour cream mixture.

Step 8

NOTE: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.