Paula Deen’s Chocolate Sour Cream Pound Cake in a New Light
Recipe by Our Cookbook Collection
- Yield: 16 servings
- Prep: 15 minutes
- Cook: 55 minutes
Ingredients
- 2-1/4cup cake flour
- 2/3cup unsweetened cocoa powder
- 1teaspoon baking powder
- 1/4teaspoon baking soda
- 3large eggs
- 2large egg whites
- 1cup reduced-fat sour cream
- 1/4cup canola oil
- 2teaspoons vanilla extract
- 5tablespoons butter, softened
- 1cup granulated sugar
- 1/2cup packed light brown sugar
- 1tablespoon confectioners' sugar
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Instructions
- Preheat oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray.
- Sift flour, cocoa powder, baking powder, and baking soda in a large bowl until blended; set aside. Whisk eggs and egg whites in a medium bowl until frothy. Whisk in sour cream, oil, and vanilla.
- With an electric mixer on medium speed, beat 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 – 55 minutes. Do not over-bake. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack. Sift confectioners’ sugar evenly over the cooled cake.
Nutritional Info *per serving
- Calories 250
- Fat 10g
- Cholesterol 60mg
- Sodium 80mg
- Carbohydrate 36g
- Fiber 1g
- Protein 4g