wilkes

It's good-tastes like a chocolate grasshopper milkshake.

got it in the oven now. I added chocolate andes pieces. I'll let you know how it turns out. Had to put it in a sheet pan-the bundt I had was too small.

I'm glad you ladies enjoyed it!
I tried it again this weekend for my crowd. It's really easy for a pound cake!!

This sounds so good. I have to make one.

Tried this recipe a few weeks ago, and had to make it again. Nothing but high marks for this one. Everyone could not believe how good it was. My dad does not eat cake without icing, this one he did. My husband had his with ice cream and chocolate syrup.

6 eggs
1 cup butter
1 8-ounce carton dairy sour cream
2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
2 cups granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
Sifted powdered sugar (optional)

Directions

1. Allow eggs, butter, and sour cream to stand at room temperature for 30 minutes. Meanwhile, generously grease and flour a 10-inch fluted tube pan or tube pan. In a medium bowl, sift together flour, cocoa powder, and baking soda; set aside.

2. Preheat oven to 325 degrees F. In a large mixing bowl, beat butter with a freestanding electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until mixture is very light. Add vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping sides of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan (pan will be full).

3. Bake for 85 to 90 minutes or until a cake tester or toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on rack. If desired, sprinkle with powdered sugar. Makes 12 servings.