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Ingredients
| salted butter: 1 cup |
| granulated sugar: 2 cups |
| light brown sugar (packed): 1 cup |
| eggs: 6 (large) |
| all-purpose flour (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| sour cream: 8 oz |
| vanilla extract: 2 tsp |
| powdered sugar (optional) |
Chocolate Sour Cream Pound Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
80 min -
Servings
16 serving(s)
Tags
- Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy.
- Gradually add sugars, beating at medium speed 5 to 7 minutes.
- Add eggs, one at a time, beating until yellow disappears.
- Combine flour, baking soda, and cocoa; add to creamed mixture, alternately with sour cream and ending with flour mixture.
- Mix at lowest speed just until blended after each addition.
- Stir in vanilla.
- Spoon batter into a greased and floured 10-inch tube pan.
- Bake at 325°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
- Sprinkle with powdered sugar, if desired.