Chocolate Sour Cream Pound Cake
Note: Bake time for individual pans is shorter, please adjust accordingly.
How to Make Chocolate Sour Cream Pound Cake
- Beat butter at medium speed for about 2 minutes or until light and fluffy.
- Gradually add white and brown sugars. Beat for approximately 5-7 minutes. Fluffy is best. Add eggs one at a time, beating just until the yellow from the yolk disappears.
- Combine flour and dry ingredients alternately with the sour cream, beginning and ending with the flour. Mix at lowest speed just until blended. Stir in vanilla.
- I love the small bundt pans for individual servings, but a full size bundt pan works great too!
Spoon batter into greased and floured pan.
Bake at 325 for 1 hour 20 min for full bundt pan, 30 minutes for mini pans or until toothpick comes out clean. Altitude will affect results. Cook accordingly.