Earnhardt’s Chocolate Sour Cream Pound Cake

10
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


""

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (389.2 g)
  • Calories 702.9
  • Total Fat - 28.9 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 550.3 mg
  • Sodium - 34768.2 mg
  • Total Carbohydrate - 88.6 g
  • Dietary Fiber - 3.9 g
  • Sugars - 60.7 g
  • Protein - 24.7 g
  • Calcium - 148.6 mg
  • Iron - 4.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Cream butter

Step 2

Add sugar and beat well until lighter in color.

Step 3

Add eggs, one at a time, beating after each addition.

Step 4

Whisk flour, cocoa, soda and salt

Step 5

Add to creamed mixture, alternately with sour cream.

Step 6

Slowly add boiling water; mix well.

Step 7

Add vanilla.

Step 8

Pour batter into greased and floured 10-inch tube pan.

Step 9

Bake at 325 degrees for 1 hour or until toothpick comes out clean.

Step 10

Cool in pan for 15 minutes.

Tips & Variations


No special items needed.

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