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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, butter pound cake with chocolate almond frosting. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Butter pound cake with chocolate almond frosting is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Butter pound cake with chocolate almond frosting is something that I’ve loved my entire life.

Great recipe for Butter pound cake with chocolate almond frosting. This is a traditional pound cake recipe covered in rich chocolate with almonds. A timeless dessert that combines the density of pound cake and the richness of chocolate.

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

The ingredients needed to make Butter pound cake with chocolate almond frosting:
  1. Make ready 6 eggs at room temperature
  2. Make ready 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. Make ready 3 cups sugar, sifted twice
  6. Make ready 1/4 tsp baking soda
  7. Take 1/2 tsp butter flavor
  8. Get 1/2 tsp vanilla
  9. Prepare 1/2 pint heavy cream
  10. Get 10 oz semisweet chocolate
  11. Prepare 1 tsp almond flavor
  12. Take 1 cup chopped almonds

Serve for special occasions or as an everyday treat. Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Line a baking sheet with parchment paper.

Steps 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.

In a large bowl, whisk together cake flour, baking powder and salt. Add butter and sugar to the bowl of a stand mixer. Place the other cake half on top of the frosted cake half. Spread the remaining frosting on top of the cake and on the sides. Top with sliced almonds if desired.

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