Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

Another treasure found in a Toll House Booklet I've had since 1990. Just a nice flavorful pound cake. This is great served with fresh strawberries on top when in season.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease and flour a 10 inch tube pan.
  2. In a small bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda; set aside.
  3. In large mixing bowl, beat sugar and butter until creamy.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Beat in sour cream and almond extract.
  6. Gradually blend in flour mixture.
  7. Pour into prepared pan. Sprinkle with slivered almonds on top of batter.
  8. Bake for 70 minutes or until cake tester comes out clean.
  9. Cool 15 minutes, then turn out from pan and cool completely.
  10. (I love serving this with fresh sliced strawberries or raspberries on top).