This is my first time baking the sour cream chocolate pound cake by Paula Deen and many of her cake recipes always turn out the great for me and I'm sure this one will turn out even greater. Love you Ms.Paula and your recipes keep coming out with great recipes this is your blessed gift from God.

By Sharon on April 21, 2013

Can you use plain flour for this recipe instead of cake flour....& how much ? Thanks ! se

By Susie Edwards on March 29, 2013

I have lost part of your recipe for your lightening up version of your original chocolate sour cream pound cake that has only 250 calories and low sugar and cholesterol. I cannot find it on line--just your original recipe.

By Linda Glasnovich on November 13, 2012

I made this recipe last night with a ganache on top. DELICIOUS!!! This is my go to recipe for chocolate pound cake! You've came through for me once again Paula! Thanks!

By DCST2 on November 11, 2012

Hi!! Last week I watched the chocolate sour cream pound cake recipe on the food network and I loved it, so I've tried to do it on these days and I've tried twice, I don't no why but the result isn't like a cake but like a brownie and I'd follow the exact recipe just like PD did it :(, can someone help help me? I would be very thankful cause I'm a lover of chocolate :D. Greetings, Danny.

By Daniela on November 04, 2012

I think I found the recipe I was asking about. The chocolate sour cream pound cake.....But I can't remember the amount of sugar ya'll put on the sliced strawberries and how the heavy cream was made to go on the cake.That is all I have thought about making since I saw the show. And you two have already got to taste it. My mouth is watering as I speak. Shame on you two. THANKS DAISY

By Daisy Mae Coyle on October 07, 2012

I thoroughly enjoy your show and all the new recipes you share. I try to watch you each day. Keep coming up with new ideas. Sandi Brooks

By Sandi Brooks on October 06, 2012

Hi Paula, I wanted to know how could I modify this recipe to fit a 10'" pillow sized cake pan. I am making a two tiered pillow cake for my birthday and am getting all my measurements in order before I start to bake my cakes. The top tier is 6" pillow pan cake is your basic sour cream pound cake and the bottom 10" pillow cake pan is going to be your chocolate sour cream pound cake (because I love chocolate and I'm the birthday girl ) PS: I am using the Wilton pillow cake pan set

By Natasha Parker on September 11, 2012

FRIDAY,13,2012 DEAR PAULA, JUST FINISHED WATCHING YOUR "STAYING IN" SHOW. AND LOVED EVERY MINUTE OF IT..... I DID HAVE ONE QUESTION , I NOTICED YOU USING A RED PATTERNED PLATE, CAN YOU GIVE ME ANY INFORMATION ON PURCHASING THIS GREAT LOOKING DINNERWARE. THANKING YOU IN ADVANCE, LOVE YOU JEANNE ANN

By JEANNE ANN BENOIT on April 13, 2012

I made a chocolate cake recipe from PD that had choc chips,sour cream and pudding into it..I made it in a bundt pan and want to make it for tomorrow..can anyone help me?..to many PD magazines and I cant remember which one its in.Thanks!!!

By Natalie on February 04, 2012

I have tried many times and the many recipes I try such as the pound cake never turns out moist. What can I do to make this happen. I don't think cooking like what my mother and yourself can do. I'm missing that perfect balance. Thanks always.

By Dan Prescott on September 27, 2011

I made this for a family barbecue and everyone loved it. I have requests for the recipe. Thank you Paula for a great cake.

By sheryl manigault on May 24, 2011