Try this Chocolate-Sour Cream Poundcake recipe, or contribute your own.
Suggest a better descriptionBeat butter at medium speed about 2 minutes. Gradually add sugar, beating at medium speed for 5-7 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 with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.
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Serving Size: 1 Serving (395g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1182 | ||
Calories from Fat: 333 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 691.1mg | 213 % | |
Sodium 422.1mg | 15 % | |
Potassium 379mg | 10 % | |
Total Carbohydrate 193.2g | 57 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 192.2g | ||
Protein 24.2g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1182
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