Recipe: Chocolate Pound Cake Tea Sandwiches

CHOCOLATE POUND CAKE TEA SANDWICHES

"Since the frosting is sandwiched inside the cake layers, this dessert is outdoor-buffet and picnic-friendly. The chocolate sour cream poundcake recipe is adapted from Nick Malgieri's How to Bake (HarperCollins, 1995). The cream cheese frosting is from The All New, All Purpose Joy of Cooking (Scribner, 1997)."

3 ounces unsweetened chocolate, cut into chunks
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, at room temperature, plus additional for greasing the pan
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Cream Cheese Frosting (recipe follows)

Preheat oven to 325 degrees F.

Butter an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment or wax paper.

Place the chocolate in a small heatproof bowl over hot, but not simmering, water (to create a double boiler), stirring occasionally. Remove from the heat and let the chocolate cool. Set aside.

In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a medium bowl using an electric mixer, mix the butter and sugar until light and fluffy, about 2 minutes. Add the cooled chocolate, the eggs one at a time and the vanilla. With a rubber spatula, combine half the flour mixture into the chocolate, then add the sour cream and the remaining flour mixture. Scrape the batter into the prepared pan and smooth the top.

Bake at 325 degrees F for 45 to 50 minutes, until a toothpick inserted in the center of the cake emerges clean. Cool in the pan for 10 minutes, then transfer, peeling away the parchment or wax paper. Cool completely.

Wrap in plastic wrap and refrigerate until well chilled.

TO ASSEMBLE THE TEA SANDWICHES:
Slice off the ends of the pound cake and cut the cake into 16 slices. Spread the Cream Cheese Frosting over 8 of the cake slices. Top each with another slice of cake. Trim off the ends and cut each sandwich in half, lengthwise, crosswise or on the diagonal. Place on a platter, cover tightly with plastic wrap and refrigerate until ready to serve.

TO MAKE AHEAD:
These sandwiches can be made a day or two in advance. Refrigerate overnight before packing so they stay cold in the cooler.

CREAM CHEESE FROSTING

4 ounces cold cream cheese
2 1/2 tablespoons butter, at room temperature
1 teaspoon vanilla extract
1 to 1 1/4 cups confectioners' sugar, sifted, or more as needed

In a food processor, combine the cream cheese, butter, vanilla and the confectioners' sugar until smooth and creamy. If the frosting isn't thick enough, add more confectioners' sugar.

Makes 16 tea sandwiches
Source: Bonnie Benwick, Stephanie Witt Sedgwick to the The Washington Post, July 2005