- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup sour cream OR 3 oz. cream cheese, softened
- 1 1/2 cups sugar
- 1 Tablespoon half & half
- 3 eggs
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 cup mini semi-sweet chocolate chips
Preheat oven to 325 degrees. Grease and flour a 9×5-inch loaf pan.
In large bowl, cream together the softened butter and sour cream (or cream cheese); then add sugar, blending well, and then half and half, blending everthing well. Add eggs, one at a time, mixing well after each one.
In medium bowl, mix flour, baking powder, salt, and cocoa powder, blending well. Add this flour mixture, a half at a time, to the butter-sugar mixture, blending everything well. Then fold in the mini semi-sweet chocolate chips, stirring to distribute chips evenly in the batter.
Spoon batter into the prepared 9×5-inch loaf pan and bake at 325 degrees for 80 to 85 minutes (if your oven tends to run hot, your baking time might be a little less), or until toothpick inserted in center comes out clean or almost clean (because of all those chocolate chips, the toothpick may not come out entirelyclean). Cool in pan about 10-15 minutes, then remove from pan and cool completely.
While the cake is cooling, you can make the frosting…
RICH CHOCOLATE BUTTERCREAM FROSTING
- 1/2 cup butter (1 stick), softened (it works best if your butter is very soft)
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp. half & half
- 1/4– 1/3 cup mini semi-sweet chocolate chips, for garnish
Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add 1 Tbsp. half & half and mix well (if you’d rather have a thinner consistency, just add more half & half). When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting! Then garnish with the mini semi-sweet chocolate chips, sprinkling down the center of the cake.