Chocolate Sour Cream Pound Cake
By Paula DeenJUMP TO RECIPE
- 2 sticks softened butter
- 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
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.