Beat 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|
|Calories from Fat: 333 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1182
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