Chocolate chip sour cream pound cake

Yield: 1 servings

Measure Ingredient
3 cups Unsifted flour
¼ teaspoon Baking soda
2 cups Sugar
1 cup Butter, softeded
6 Eggs
1 teaspoon Vanilla extract or flavor
1 pack Sour cream (8 oz)
1 cup Mini chocolate chips

Preheat oven to 350 F. Stir together flour and baking soda. In mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time, until smooth; add vanilla. Beat in sour cream alternately with flour mixture. Fold in chocolate chips. Pour into well-greased and floured 10- inch fluted tube cake pan. Bake 1 hr. and 15 min.

or until wooden pick comes out clean. Cool; remove from pan.

Sprinkle with confectioners' sugar if desired.

Yield: 1 ten-inch cake

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