Chocolate-sour Cream Poundcakecakes 1 cup butter, softened 1 cup firmly packed brown sugar 2 1/2 cup all purpose flour 1/2 cup cocoa 2 teaspoon vanilla 2 cup sugar 6 large eggs 1/4 teaspoon baking soda 8 oz sour cream 1 powdered sugar (optional) 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. |
