Chocolate Swirl Sour Cream Pound Cake

Chocolate Swirl Sour Cream Pound Cake
15
1 Review
This lower fat version of pound cake is filled with great chocolate flavor and has a traditional dense texture.
20 min
Prep Time
2:40
Total Time
15 servings

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 1/2 cups
sour cream
1/2 cup
unsweetened cocoa

Directions

  1. 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.
  2. 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.
  3. Remove about 2 1/2 cups batter; set aside.
  4. 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.
  5. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool completely.

Recipe Tips

Nutrition Facts (1 serving)

Calories
370
Cholesterol
30mg
Carbohydrates
57g
Protein
6g
Fat
13g
Sodium
280mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

I love this recipe it has my favor to make

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