1 c. butter
2 1/2 c. sugar
6 lg. eggs
3 c. flour
1/4 tsp. baking soda
8 oz. sour cream
1 tsp. vanilla extract
1 tsp. almond extract
1 c. whipping cream
1/3 c. sugar
2 (4 oz.) bittersweet chocolate
2 tbsp. butter
3-4 tbsp. Amaretto
10 oz. frozen strawberries
1/2 c. peach nectar
2 tbsp. peach brandy
1 tbsp. cornstarch
2 peaches, peeled & sliced
Beat butter until soft and creamy. Add sugar gradually. Add eggs one at a time just until yellow disappears. Combine flour and baking soda. Add to creamed mixture alternately with sour cream, beginning and ending with flour. Mix at lowest speed just until blended. Stir in flavorings. Pour into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour or until done.
Variation: Chocolate Pound Cake. Substitute 2 1/2 cups sugar with 1 1/2 cups sugar and 1 cup brown sugar. Use only 2 1/2 cups flour and add 1/2 cup cocoa.
Substitute 1 teaspoon vanilla and almond extracts with 2 teaspoons vanilla extract.
Amaretto Chocolate Sauce: Combine first 4 ingredients in small pan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat. Stir in liqueur. Serve warm or room temperature with ice cream or pound cake. Garnish with fresh strawberries.
Strawberry Peach Sauce: Place thawed strawberries in blender and process until smooth. Combine strawberries, peach nectar, brandy and cornstarch in saucepan. Add peaches. Cook over low heat, stirring constantly, until thickened. Serve warm or room temperature over pound cake.
