Sour Cream Cocoa Pound Cake
CATEGORIES
INGREDIENTS
  • 1 1/4 cups sifted all purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar, firmly packed
  • 1/2 teaspoon vanilla
  • 3 eggs
  • 1/2 cup sour cream
DIRECTIONS
  1. Sift together dry ingredients, set aside.
  2. In mixing bowl cream together butter, both sugars, vanilla.
  3. Beat in eggs one at a time, until blended.
  4. Add sifted flour mixture alternately with sour cream; beat gently after each addition only until smooth.
  5. Pour batter into greased and floured bundt pan. Bake at 325 degrees for 45-55 minutes.
  6. Cool in pan for 10 minutes; turn out on wire rack, cool completely.