"Dad is great, he gives us chocolate cake" was sung by his children as his wife slept in one weekend morning.
They began chanting it.
"Dad is great, he gives us chocolate cake" and their elation reached a fevered pitch.
No doubt fueled by the caffeine and sugar-rich cake they had consumed their singing woke their mother who came downstairs into the kitchen and being met with 5 children and 1 husband all devouring her chocolate cake proceeded to go beserk.
I am here to tell you that sometimes it is okay to eat cake for breakfast.
This morning our adult Sunday school class began a 10 week bible study focusing on marriage and relationships and in true Baptist-fashion every good fellowship MUST include food. The richer and more fattening, the better! So yesterday I made a cream cheese sour cream poundcake for the occasion.
In retrospect I really should have taken a picture of the spread this morning. Their were at least half a dozen baked goods, 4 egg and ham casseroles, and countless varieties of sweet rolls, croissants, and muffins. I believe I gained 5 pounds just looking at all the food and it made me realize that apparently one of God's ways to a Baptist's heart is through their stomach.
I had a number of requests for my recipe both from church members and on Facebook so for all of you wanting to be the hero to your spouse/ children/ bible study group/ complete stranger... this is for you.
Chanting of the song, "Sunday's great, she fed us lots of cake" is entirely optional.
Cream Cheese Sour Cream Pound Cake
- 3 sticks (1 1/2 cups) butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 3 1/4 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup sour cream
- 2 tsp. vanilla extract
- Preheat oven to 325 degrees F.
- Beat butter and cream cheese at medium speed with an electric hand or stand mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour, salt, and baking powder
- Add dry ingredients to butter mixture alternately with sour cream, beginning and ending with the flour mixture.
- Stir in vanilla.
- Pour batter into a well greased and floured 12-cup tube pan
- Bake at 325 degrees F for 1 hour and 30 minutes or until a tootpick inserted in the center comes out clean.
- Remove from oven and cool on a wire rack for 10 to 15 minutes before removing from the pan.
- Remove cake from pan and continue to cool on wire rack.
- Cake can be glazed while still warm if desired, but I always serve mine plain with berries and real whipped cream.
- Enjoy the sounds of jubilant chanting of your name in praise!