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