Photo: Chocolate Sour Cream Pound Cake Recipe
Ingredients
- 8 ounces (2 sticks) butter, softened
- 8 ounces sour cream
- 3 cups sugar
- 6 eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup cocoa
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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By harris850
on May 18, 2013
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Made this for my son's birthday, and tossed in some peanut butter chips at his request. It is everything a pound cake should be - moist, dense - with good chocolate flavor. Thumbs up all around - the birthday boy is VERY happy!
By bianca.reisdorf
on February 21, 2013
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I really don't know how anyone managed to get this cake dry. It's absolutely delicious. It has been a week now and the cake is STILL moist! I changed the 3 cups of sugar into 2 1/2 and it's extremely tasty! I also added some chocolate chips and some blueberries. Yum! Baking time with these two extra ingredients was 1h 20min. I reckon without it would be a bit less. Thanks, Paula, for sharing this recipe! My boyfriend loved it too and he's a chocolate cake snob!
By Cheldove
Spartanburg, SC
on November 12, 2012
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I made this cake yesterday, and it was delicious and "VERY" moist. As to all those complaining about it being dry, please don't listen to that. True bakers know that at times you must modify baking times, and add a little more butter to any recipe to insure moistness. Know your oven, and bake accordingly. I already knew my oven seems hotter than average, so I actually only baked this cake for 1 hour, in a Bundt pan, and knew it was ready when I checked it after the hour....and it was Perfect!! :
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