Shelly's Recipe

PEPPERMINT CHOCOLATE POUND CAKE

Category: Cakes

3 cups plus 2 tbsp sifted flour
3 tsp baking powder
1 tsp salt
2/3 cup unsifted unsweetened cocoa powder
1 cup unsalted butter softened
3 cups granulated sugar
4 large eggs at room temperature
1 tbsp vanilla extract
1 tbsp chocolate extract
1 tsp butter flavoring
2 tsp peppermint extract
1 1/2 cups milk, room temperature
1/4 cup sour cream, room temperature

Lightly grease and flour a tube pan. Line the bottom with a circle of waxed paper to fit pan. Grease waxed paper then preheat oven to 325. Sift together flour, baking powder, salt and cocoa. Cream butter at high speed 3 minutes then beat in sugar in three additions. Beat well after each addition then beat in eggs one at a time. Continue beating at least 3 minutes after the last egg has been added. Blend in vanilla, butter flavoring, pepper and chocolate extracts. Reduce speed to low.

Alternately add sifted dry ingredients in three additions with milk in two additions. Add sour cream and beat 4 minutes on low speed. Carefully pour and scrape batter into tube pan then shake and tap gently to level batter. Bake on lower third level rack for 90 minutes. Allow cooling in pan 5 minutes then carefully invert on cooking rack. Remove waxed paper then allow to cool completely.