Chocolate-sour Cream Poundcake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butter, softened
1 cup: Firmly packed brown sugar,
2 1/2 cup: All purpose flour,
1/2 cup: Cocoa,
2 tsp: Vanilla,
2 cup: Sugar,
6 Large: eggs,
1/4 tsp: Baking soda,
8 ounce: Sour cream,
Powdered sugar, optional
Directions:
Beat butter at medium speed about 2 minutes. Gradually add sugar,
beating at medium speed for 5-7 minutes. Add eggs, one at a time,
beating just until yellow disappears.
Combine flour, baking soda, and cocoa; add to creamed mixture
alternately with sour cream, beginning and ending with flour mixture.
Mix at low speed just until blended after each addition. Stir in
vanilla. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325F for 1 hour and 20 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan on a wire rack.
Sprinkle with powdered sugar, if desired.
Source from luhu.jp
beating at medium speed for 5-7 minutes. Add eggs, one at a time,
beating just until yellow disappears.
Combine flour, baking soda, and cocoa; add to creamed mixture
alternately with sour cream, beginning and ending with flour mixture.
Mix at low speed just until blended after each addition. Stir in
vanilla. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325F for 1 hour and 20 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan on a wire rack.
Sprinkle with powdered sugar, if desired.
Source from luhu.jp