Chocolate Sour Cream Pound Cake (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 16 |
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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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