Chocolate Pound Cake

Thursday, November 6, 2008

1 cup boiling water
2 ounces unsweetened chocolate
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 3/4 cup light brown sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
confectioner's sugar

In a small bowl, pour boiling water over chocolate; let stand 20 minutes. Preheat oven to 325. Grease a 9x5x3 inch loaf pan.

Combine flour, baking soda, and salt in a small bowl. Set aside. With electric mixer, combine butter, brown sugar, eggs, and vanilla until blended. Beat in flour mixture alternately with sour cream. Add chocolate mixture, and beat until combined. Pour into prepared pan.

Bake 60 - 70 minutes, until cake tester comes out clean. Cool in pan on rack for 15 minutes. Remove from pan, cool completely on rack. Sprinkle with confectioner's sugar before serving.

Delicious with a scoop (or two!) of Breyer's all natural vanilla ice cream!