Chocolate Swirl Sour Cream Pound Cake

Chocolate Swirl Sour Cream Pound Cake

This lower fat version of pound cake is filled with great chocolate flavor and has a traditional dense texture.

20 min.prep time 2:40total time
15 servings
151 Rating

Ingredients

2/3 cup LAND O LAKES® Butter, softened
2 2/3 cups sugar
1 1/4 cups refrigerated egg substitute
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa

Directions

Heat oven to 350°F. Spray 10-inch tube pan or 12-cup Bundt pan with no-stick cooking spray. Lightly dust with flour. Set aside.

Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add egg substitute and vanilla. Continue beating 1 minute. Reduce speed to low. Beat, adding flour, baking soda and salt alternately with sour cream, just until flour is blended. Remove about 2 1/2 cups batter; set aside.

Add cocoa to remaining batter. Beat at low speed until well mixed. Spoon 1/2 vanilla batter into prepared pan. Place 1/2 chocolate batter by tablespoonfuls on top of vanilla batter; swirl chocolate batter with knife. Top with remaining vanilla batter. Spoon tablespoonfuls of remaining chocolate batter on top; swirl with knife.

Bake for 50 or 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool completely.

Nutrition Facts (1 serving)

Calories: 180

Fat: 6g

Cholesterol: 15mg

Sodium: 200mg

Carbohydrates: 29g

Dietary Fiber: 0g

Protein: 4g

Recipe #8514©1995Land O'Lakes, Inc.

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