Chocolate Chip Sour Cream Pound Cake

Ingredients & Directions


3 c Unsifted flour
1/4 ts Baking soda
2 c Sugar
1 c Butter, softeded
6 Eggs
1 ts Vanilla extract or flavor
1 pk Sour cream (8 oz)
1 c Mini chocolate chips

Preheat oven to 350 F. 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. Yield: 1 ten-inch cake

Yields
1 Servings

Comments are closed