• Chocolate Sour Cream Poundcake

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    • 1 c. Butter, softened
    • 1 c. Firmly packed brown sugar
    • 2 1/2 c. All purpose flour
    • 1/2 c. Cocoa
    • 2 tsp Vanilla
    • 2 c. Sugar
    • 6 lrg Large eggs
    • 1/4 tsp Baking soda
    • 8 ounce Lowfat sour cream Powdered sugar (optional)


    1. Beat butter at medium speed about 2 min. Gradually add in sugar, beating at medium speed for 5-7 min. Add in Large eggs, one at a time, beating just till yellow disappears.
    2. Combine flour, baking soda, and cocoa; add in to creamed mix alternately with lowfat sour cream, beginning and ending with flour mix. Mix at low speed just till blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325F 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.

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