Chocolate Sour Cream Pound Cake

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  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 16 servings
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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

  1. Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
  2. 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.
  3. 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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