Sour Cream Chocolate Bundt Cake

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READY IN: 1hr 30mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325.
  • All ingredients should be room temperature.
  • Grease and flour 10 cup bundt pan.
  • Sift together flour, cocoa powder, baking powder, baking soda, and salt.
  • Cream butter and sugar in electric mixer until light and fluffy.
  • Add eggs and vanilla.
  • On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
  • Fold in chocolate.
  • Pour batter into pan and spread batter to sides.
  • Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
  • Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
  • Remove from heat and stir in liqueur.
  • Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.
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