I love Paula Deen! She is cute lady when she smiles...
To me, she is the queen of Southern American cuisine! I love her cooking shows, Paula's Best Dishes and Paula's Home Cooking. Being an amazing cook, Paula has published 14 cookbooks and both her iconic and funny Is It Really Better than Sex? Cake and this chocolate pound cake recipe are one of her numerous highly-reviewed recipes published at Food Network. Do checkout her recipes... and you might be like me, ended with a thick stack of Paula's recipes to cook and bake - LOL!
We love eating chocolate pound cake. After baking deep chocolate pound cake from and also chocolate cream pound cake for our bake-alongs, we love eating chocolate pound cake even more. So much more that I wish to seek further for an ideal chocolate pound cake recipe that is hopefully closest to the texture and taste of the Sara Lee's one.
This chocolate sour cream pound cake recipe found at Food Network by Paula Deen is simply fantastic and I reckon that it can be as good as Sara Lee's chocolate pound cake. I must say that it is not exactly the similar to the Sara Lee's one but moist and smooth with its finer crumbs. Its pound cake texture is not oily and dense at all and nicely balanced with texture and taste.
After baking and enjoying this cake, I would highly recommend this recipe. If you are like me who loving an old fashioned plain chocolate pound cake, nice to know that this chocolate pound cake is as good as on its own. And, if you are like me who sometimes love a little bit of extras, nice to know that a glass of milk or extra chocolate sauce with a slice of this cake can be as heavenly or sexy as you can imagine....
|Chocolate Sour Cream Pound Cake Recipe by Paula Deen|
|No fuss at all to make this cake!|
|Ready to eat this cake?|
|Like what I always do, with a glass of milk...|
|How about this little bit of extra?|
|Now, is this really better than sex? ... LOL!|
Here's the recipe from Food Network by Paula Deen
(with my modification and notes in blue)
8 ounces or 2 sticks butter, softened
8 ounces sour cream
3 cups sugar
(reduced to 1 cup for half amount of the recipe and yet the sweetness is good enough for us)
1 tsp pure vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
3/4 cup cocoa
(preferably Valrhona Dutch processed one)
Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan.
Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 (or 1) at a time, beating well after each addition. Add the vanilla.
In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 mins. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 mins if necessary, but do not open the oven to check the cake for at least 1 hr.
Note: Using half of the recipe and 5 cup capacity Bundt pan, I have baked this cake at 150°C fan forced for 50 mins. I have resisted to open oven for at least 45 mins and tested the cake after 45 mins and baked it for another 5 mins until the tested skewer comes out clean.
My Creamy Sexy? Chocolate Sauce
1/4 cup single cream
25g dark chocolate, finely chopped (preferably 70% cocoa)
Melt cream and chocolate together over medium heat and stir until glossy and smooth. Serve warm with a slice of chocolate pound cake.
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