Chocolate Sour Cream Pound Cake
1 c. butter, softened
2 c. sugar
1 c. firmly packed brown sugar
6 lg. eggs
2 1/2 c. all purpose flour
2 1/4 tsp. soda
1/2 c. cocoa
1 (8 oz.) carton sour cream
2 tsp. vanilla extract
Powdered sugar
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 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 lowest speed just until blended after each addition. Stir in vanilla.
Spoon batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan on a wire rack 10 to 15 minutes. Remove and cool. Sprinkle with powdered sugar.
1 c. butter, softened
2 c. sugar
1 c. firmly packed brown sugar
6 lg. eggs
2 1/2 c. all purpose flour
2 1/4 tsp. soda
1/2 c. cocoa
1 (8 oz.) carton sour cream
2 tsp. vanilla extract
Powdered sugar
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 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 lowest speed just until blended after each addition. Stir in vanilla.
Spoon batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan on a wire rack 10 to 15 minutes. Remove and cool. Sprinkle with powdered sugar.
