Peppermint Chocolate Pound Cake
Ingredients
- 3 cups plus 2 tablespoons sifted all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup unsifted unsweetened cocoa powder
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon chocolate extract
- 1 teaspoon butter flavoring
- 2 teaspoons peppermint extract
- 1-1/2 cups milk at room temperature
- 1/4 cup sour cream at room temperature
How to make it
- Lightly grease and flour a tube pan.
- Line the bottom with a circle of waxed paper to fit pan.
- Grease waxed paper then preheat oven to 325.
- Sift together flour, baking powder, salt and cocoa.
- Cream butter at high speed 3 minutes then beat in sugar in three additions.
- Beat well after each addition then beat in eggs one at a time.
- Continue beating at least 3 minutes after the last egg has been added.
- Blend in vanilla, butter flavoring, pepper and chocolate extracts.
- Reduce speed to low.
- Alternately add sifted dry ingredients in three additions with milk in two additions.
- Add sour cream and beat 4 minutes on low speed.
- Carefully pour and scrape batter into tube pan then shake and tap gently to level batter.
- Bake on lower third level rack for 90 minutes.
- Allow cooling in pan 5 minutes then carefully invert on cooking rack.
- Remove waxed paper then allow to cool completely.