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Chocolate Sour Cream Pound Cake Recipe

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This recipe for Chocolate Sour Cream Pound Cake, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rob Fouts
Added: Thursday, April 9, 2009


1 c. butter or margarine, softened
2 c. sugar
1 c. firmly packed brown sugar
6 large eggs
2 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/2 c. cocoa
1 (8 oz.) carton sour cream
2 tsp. vanilla extract
powdered sugar (optional)

Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugars, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until the yellow disappears.

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.

Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 hours and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar, if desired. Yield: one 10-inch cake.




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