CHOCOLATE SOUR CREAM POUND CAKE RECIPES

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CHOCOLATE SOUR CREAM POUND CAKE RECIPE - FOOD.COM



Chocolate Sour Cream Pound Cake Recipe - Food.com image

Make and share this Chocolate Sour Cream Pound Cake recipe from Food.com.

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 8

1 cup butter
3 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla
6 eggs
3 cups flour
6 tablespoons cocoa
1 cup sour cream

Steps:

  • Cream sugar and butter until light.
  • Add soda and vanilla.
  • Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used.
  • Add cocoa and sour cream. Mix until just blended.
  • Pour into greased and floured tube cake pan.
  • Bake at 325° for 1 1/2 hours or until done.

Nutrition Facts : Calories 531.7, FatContent 22.4, SaturatedFatContent 13, CholesterolContent 154.8, SodiumContent 181, CarbohydrateContent 76.4, FiberContent 1.3, SugarContent 50.3, ProteinContent 7.6

CHOCOLATE SOUR CREAM POUND CAKE RECIPE - MAILE CARPENTER ...



Chocolate Sour Cream Pound Cake Recipe - Maile Carpenter ... image

This is an honest-to-goodness family recipe that the Carpenters' mom, Sandy, made all the time when the girls were growing up all over the United States and in Europe.Plus: More Dessert Recipes and Tips

Provided by Maile Carpenter

Total Time 3 hours 30 minutes

Yield 8 to 10

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon salt
3 sticks (12 ounces) unsalted butter, softened
3 cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup boiling water
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat the oven to 350°. Butter and flour a 10-cup Bundt pan. In a large bowl, sift the flour with the cocoa powder, baking soda and salt. In a standing electric mixer fitted with the paddle attachment, beat the softened butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract. At low speed, beat in the dry ingredients in 3 additions, alternating with 3 additions of the sour cream. Gradually beat in the boiling water.
  • Pour the cake batter into the prepared pan and bake in the lower third of the oven for about 65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Dust lightly with confectioners' sugar before slicing and serving.

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