Paula Deen’s Chocolate Sour Cream Pound Cake in a New Light

  • Yield: 16 servings
  • Prep: 15 minutes
  • Cook: 55 minutes


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


  1. Preheat oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray.
  2. 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.
  3. 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.
  4. 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