Hello, I’m Joana. Today, I’m gonna show you how to prepare butter pound cake with chocolate almond frosting recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Butter pound cake with chocolate almond frosting Recipe
Butter pound cake with chocolate almond frosting is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Butter pound cake with chocolate almond frosting is something that I’ve loved my entire life.
To be with this particular recipe, we have to prepare a few ingredients. You can have butter pound cake with chocolate almond frosting using 12 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Butter pound cake with chocolate almond frosting:
- Take 6 eggs at room temperature
- Make ready 3 sticks salted butter at room temperature
- Get 8 oz sour cream at room temperature
- Take 3 cups cake flour, sifted twice
- Take 3 cups sugar, sifted twice
- Get 1/4 tsp baking soda
- Get 1/2 tsp butter flavor
- Make ready 1/2 tsp vanilla
- Get 1/2 pint heavy cream
- Prepare 10 oz semisweet chocolate
- Prepare 1 tsp almond flavor
- Get 1 cup chopped almonds
Steps to make Butter pound cake with chocolate almond frosting:
- Cream sugar and butter until light and fluffy.
- Add eggs one at a time making sure to blend well after each egg.
- Add vanilla and butter favors.
- Mix baking soda with sifted flour.
- Add half of the flour to the butter and sugar and blend well.
- Add the sour cream and blend well.
- Add remaining flour and blend until light and fluffy.
- Grease and flour bunds cake pan. - Pour batter into pan and bake in a oven preheated to 325 degrees for 1 1/2 hours.
- Test for doneness by inserting a cake pick into the middle of cake.
- FROSTING: - Heat heavy cream just to a boil.
- Break chocolate into pieces, add to cream and stir until melted.
- Add almond flavor.
- Let cool at room temperature. - Chill in fridge for 30 minutes.
- Whisk until thickened to a spreadable consistency. - Spread over entire cake and sprinkle with chopped almonds. - Yummy !
- 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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