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The complete recipe for Jo Earnhardt’s Chocolate Sour Cream Pound Cake

Tuesday’s Food page featured the first installment of Food for the Spirit, an ongoing series highlighting the cooks and cookbooks of local churches and church groups.
First Baptist Church’s Singled Out Ministry shared recipes from “I Want That Recipe!” a cookbook project that raises money for the group’s outreach ministries.
One of the recipes was inadvertently printed without one key ingredient, and so, by popular demand, we are reprinting it here in its entirety.
— Jo Earnhardt
• 3 sticks unsalted butter,
room emperature
• 3 C. cane sugar
• 5 extra-large eggs, room
temperature
• 1/2 C. cocoa
• 3 C. all-purpose flour, sifted
• 1 t. baking soda
• 1 (8-oz.) package sour cream,
room temperature
• 1 C. boiling water
• 2 t. vanilla (I use Nielsen-
Massey Pure Vanilla Extract)
• ˝ t. salt
Cream butter; add sugar and beat well until lighter in color. Add eggs, one at a time, beating after each addition. Combine flour, cocoa, soda and salt to creamed mixture, alternately with sour cream.

Slowly add boiling water; mix well. Add vanilla.

Pour batter into greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour or until toothpick comes out clean. Cool in pan for 10-15 minutes.

Food for the Spirit What could be more filling and fulfilling than the food at a church pot luck dinner — the best of which find their way into church cookbooks? The Salisbury Post is looking for the best church cookbook recipes, old and new, to publish on our Food pages. We’ll feature two or three recipes and the cookbook cover. Photos to go with the recipes would be great but are not required. To participate, email lifestyle@salisburypost.com with Food for the Spirit in the subject line, and let us know a little bit about your church and its wonderful food.

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