Cakes

Chocolate-sour Cream Poundcake

Anna Tukhfatullina Food Photographer/Stylist at Pexels

Ingredients & Directions


1 c Butter, softened
1 c Firmly packed brown sugar
2 1/2 c All purpose flour
1/2 c Cocoa
2 ts Vanilla
2 c Sugar
6 Large eggs
1/4 ts Baking soda
8 oz Sour cream
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.

Yields
10 Servings

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