Chocolate Bourbon Pound Cake
INGREDIENTS:
Cake
• 3 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 (3.4-oz) package instant chocolate pudding
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1-1/2 cups butter, room temperature (3 sticks)
• 2-3/4 cup sugar
• 6 large eggs Coupons
• 8 ounces sour cream
• 1/4 cup bourbon
Glaze
• 1-1/2 cups powdered sugar
• 1 Tbsp bourbon
• 2 to 3 Tbsp milk
INSTRUCTIONS:
1 Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.
2 Sift together the flour, cocoa powder, chocolate pudding mix, salt and baking soda. Set aside.
3 Cream together butter, and sugar. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
4 Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Slowly stir in bourbon until fully combined.
5 Pour batter into prepared pan and place in the oven.
6 Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
7 Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
8 To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, bourbon and milk. Drizzle over cooled cake
(This recipe was acquired from plainchicken.com)
