Chocolate-sour cream poundcake
10 Servings
Ingredients
| Quantity | 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 | Large eggs | |
| ¼ | teaspoon | Baking soda |
| 8 | ounces | Sour cream |
| Powdered sugar (optional) | ||
Directions
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.