• Chocolate Sour Cream Pound Cake

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    • 1 c. butter -- softened
    • 2 c. sugar
    • 1 c. firmly packed brown sugar
    • 6 lrg Large eggs
    • 2 1/2 c. all-purpose flour
    • 1/4 tsp baking soda
    • 1/2 c. cocoa
    • 8 ounce lowfat sour cream
    • 2 tsp vanilla extract


    1. Beat butter at medium speed with an electric mixer about 2 min or possibly till soft and creamy. Gradually add in sugar, beating at medium speed 5 to 7 min. Add in Large eggs one at a time, beating just till yellow disappears. Combine flour, baking soda, and cocoa; add in to creamed mix alternately with lowfat sour cream, beginning and ending with flour mix. Mix at lowest speed just till blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10 inch tube pan. Bake at 325 degrees F. for 1 hour and 20 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan on a wire rack. Sprinkle with powdered sugar if you like.
    2. Yield: 10 servings.

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