Chocolate Sour Cream Pound Cake in a New Light

By sandiB2010

Ingredients

• 2 1/4 cups cake flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 large eggs
• 2 large egg whites
• 1 cup reduced-fat sour cream
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 5 tablespoons butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon confectioners' sugar

Preparation

Step 1

Preheat the oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray.

Sift the flour, cocoa powder, baking powder, and baking soda in a large bowl until blended; set aside. Whisk the eggs and egg whites in a medium bowl until frothy. Whisk in the sour cream, oil, and vanilla. With an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until fluffy, about 1 minute. Reduce the speed to low. Alternately add the flour mixture and the egg mixture, beginning and ending with the flour mixture and beating just until blended.

Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Do not overbake. Let cool in the pan on a rack, 10 minutes. Remove the cake from the pan and let cool completely on the rack. Sift the confectioners' sugar evenly over the cooled cake.