Chocolate-Sour Cream Pound Cake
- 1 cup butter, melted
- 2 cups granulated sugar
- 1 cup firmly packed brown sugar
- 6 large eggs
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup cocoa
- 1 (8 ounce) container sour cream
- 2 teaspoons vanilla extract
- Confectioners' sugar (optional)
- Beat butter at medium speed with electric mixer about 2 minutes or until soft
- Gradually add sugars, beating at medium speed 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 alternately with
sour cream, beginning and ending with flour mixture. Mix at lowest speed just until
blended after each addition; stir in vanilla extract.
- Spoon batter into greased and floured 10-inch tube pan.
- Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted
in center comes out clean.
- Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely
on wire rack.
- Sprinkle with confectioners' sugar, if desired.
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