Chocolate-sour cream poundcake

Yield: 10 Servings

Measure Ingredient
1 cup Butter, softened
1 cup Firmly packed brown sugar
2½ cup All purpose flour
½ cup Cocoa
2 teaspoons Vanilla
2 cups Sugar
6 \N Large eggs
¼ teaspoon Baking soda
8 ounces Sour cream
\N \N Powdered sugar (optional)

Beat butter at medium speed about 2 minutes. Gradually add sugar, beating at medium speed for 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine flour, baking soda, and cocoa; add to creamed mixture alternately 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-inch tube pan.

Bake at 325F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Sprinkle with powdered sugar, if desired.

Similar recipes