Butter pound cake with chocolate almond frosting
Butter pound cake with chocolate almond frosting

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butter pound cake with chocolate almond frosting. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Butter pound cake with chocolate almond frosting is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Butter pound cake with chocolate almond frosting is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have butter pound cake with chocolate almond frosting using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Butter pound cake with chocolate almond frosting:
  1. Make ready 6 eggs at room temperature
  2. Take 3 sticks salted butter at room temperature
  3. Make ready 8 oz sour cream at room temperature
  4. Get 3 cups cake flour, sifted twice
  5. Prepare 3 cups sugar, sifted twice
  6. Get 1/4 tsp baking soda
  7. Get 1/2 tsp butter flavor
  8. Prepare 1/2 tsp vanilla
  9. Get 1/2 pint heavy cream
  10. Prepare 10 oz semisweet chocolate
  11. Prepare 1 tsp almond flavor
  12. Take 1 cup chopped almonds
Instructions to make Butter pound cake with chocolate almond frosting:
  1. Cream sugar and butter until light and fluffy.
  2. Add eggs one at a time making sure to blend well after each egg.
  3. Add vanilla and butter favors.
  4. Mix baking soda with sifted flour.
  5. Add half of the flour to the butter and sugar and blend well.
  6. Add the sour cream and blend well.
  7. Add remaining flour and blend until light and fluffy.
  8. Grease and flour bunds cake pan. - Pour batter into pan and bake in a oven preheated to 325 degrees for 1 1/2 hours.
  9. Test for doneness by inserting a cake pick into the middle of cake.
  10. FROSTING: - Heat heavy cream just to a boil.
  11. Break chocolate into pieces, add to cream and stir until melted.
  12. Add almond flavor.
  13. Let cool at room temperature. - Chill in fridge for 30 minutes.
  14. Whisk until thickened to a spreadable consistency. - Spread over entire cake and sprinkle with chopped almonds. - Yummy !
  15. Please note: all ingredients should be at room temperature, flour and sugar should be sifted twice for best density and height results.

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