Heat oven to 325F. Butter 2 9x5inch loaf pans and line the bottoms with parchment paper.
Combine the flour, 1 cup cocoa, salt, baking powder, baking soda, with a wisk and set aside.
Beat the butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs 1 at a time. Add 1/2 tsp extract and sour cream; mix until combined. Add the flour mixtur in thirds, beating after each addition until the batter is smooth.
Transfer to the prepared pans and cook for 1 hr. 20 min. Cool on a wire rack about 15-20 min.
Stir the confectioners' sugar, remaining 1/4 tsp extract together until smooth. Spread the icing over top of the cooked cakes and top with almonds.
Originally Submitted
1/18/2009
0 Out of 5 from
0 reviews
You can add this Chocolate Tea Cake recipe to your own private DesktopCookbook.
