Chocolate Chip Sour Cream Pound Cake
Yield
1 cakePrep
10 minCook
70 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
butter
softened |
|
| 6 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
or flavor |
|
| 1 | cup |
sour cream
(8 oz.) |
|
| 1 | cup |
mini chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 6 | large |
eggs
|
|
| 5 | ml |
vanilla extract
or flavor |
|
| 237 | ml |
sour cream
(8 oz.) |
|
| 237 | ml |
mini chocolate chips
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Stir together flour and baking soda. In mixer bowl, beat sugar and butter until fluffy.
Beat in eggs, one at a time, until smooth; add vanilla.
Beat in sour cream alternately with flour mixture.
Fold in chocolate chips. Pour into well-greased and floured 10- inch fluted tube cake pan.
Bake 1 hr. and 15 min. or until wooden pick comes out clean.
Cool; remove from pan.
Sprinkle with confectioners' sugar if desired.
