Chocolate Sour Cream Pound Cake

By MarieR

Ingredients

• 2 sticks (1 cup; 8-ounces) butter softened
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 6 large eggs
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 cup cocoa
• 1 carton (8-ounces) sour cream
• 2 teaspoons vanilla extract

Details

Servings 1

Preparation

Step 1

Heat oven to 325 degrees.
Grease and flour a 10-inch tube pan.
Beat butter at medium speed with electric mixer for 2 minutes, or until soft and creamy. Gradually add sugars, beating at medium speed for 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 flour mixture. Mix at lowest speed just until blended after each addition. Stir in vanilla.
Spoon batter into prepared pan and bake 1 hour, 20 minutes, or until a wooden pick comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely on wire rack.