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This lower fat version of pound cake is filled with great chocolate flavor and has a traditional dense texture.
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 bowl. Beat at medium speed until creamy. Add egg substitute and vanilla; continue beating 1 minute. Add flour, baking soda and salt alternately with sour cream, beating well after each addition, 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 half of vanilla batter into prepared pan. Place half of 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 50-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool completely.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2680
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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