Chocolate-Sour Cream Pound Cake

Ingredients

  • 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)

Instructions

  1. Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy.
  2. Gradually add sugars, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
  3. 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.
  4. Spoon batter into greased and floured 10-inch tube pan.
  5. Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
  7. Sprinkle with confectioners' sugar, if desired.

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