Recipe courtesy of Paula Deen
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Chocolate Sour Cream Pound Cake
Total:
1 hr 50 min
Active:
20 min
Yield:
16 servings
Level:
Easy
Total:
1 hr 50 min
Active:
20 min
Yield:
16 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees 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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