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Chocolate-Sour Cream Pound Cake
Ingredients:
1 c. butter, softened
2 c. sugar
1 c. brown sugar
6 eggs
2 1/2 c. flour
1/4 tsp. baking soda
1/2 c. cocoa
8 oz. sour cream
2 tsp. vanilla
Powdered sugar (Opt.)
1 c. butter, softened
2 c. sugar
1 c. brown sugar
6 eggs
2 1/2 c. flour
1/4 tsp. baking soda
1/2 c. cocoa
8 oz. sour cream
2 tsp. vanilla
Powdered sugar (Opt.)
Directions:
Beat butter at medium speed about 2 minutes or until soft and creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, baking soda, and cocoa; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10" tube pan. Bake at 325 for 1 hour and 20 minutes or until tests done. Cool in 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.
Beat butter at medium speed about 2 minutes or until soft and creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, baking soda, and cocoa; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10" tube pan. Bake at 325 for 1 hour and 20 minutes or until tests done. Cool in 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.
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