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Chocolate Sour Cream Pound Cake Recipe by Paula Deen

Easy Level
90 MIN 10 Prep + 80 Cook
16 Servings
$ /Serving
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Easy Level
90 MIN 10 Prep + 80 Cook
16 Servings
$ /Serving

Chocolate Sour Cream Pound Cake Recipe by Paula Deen

Easy Level
90 MIN 10 Prep + 80 Cook
16 Servings
$ /Serving

Ingredients

  • 2 sticks butter, softened
  • 8 oz sour cream
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened cocoa powder

Preparation

Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan.

 

Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.

 

In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

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Preparation

Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan.

 

Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.

 

In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product