chocolate chip pound cake sour cream
Stir in vanilla nuts and chocolate chips. In the bowl of a stand mixer fitted with the paddle attachment beat together butter and sugar until fluffy.
Chocolate Chocolate Chip Sour Cream Pound Cake Recipe Sour Cream Pound Cake Pound Cake Chocolate Chip Pound Cake
In a medium mixing bowl whisk together flour cocoa powder baking soda and salt.
. Grease and line a 95 inch loaf pan. Bake at 350 degrees for 1 hour 15 minutes. Add cocoa and sour cream.
In the bowl of an electric mixer cream the butter and sugar for 2 to 3 minutes until light and fluffy use medium speed for a stand mixer or high speed for a hand-held mixer. Bake at 325 for 1 12 hours or until done. Beat in egg yolks and vanilla.
Mix until just blended. Pour into a greased and floured tube pan or two loaf pans. Combine all ingredients except the chocolate with an electric mixer.
Prepare a tube or bundt pan by coating with cooking spray then flour. Preheat oven to 325F. Combine flour cocoa soda and salt.
Add the water oil eggs and sour cream mix until well blended. Beat the butter with an electric mixer in a large. Then add in vanilla extract and sour cream.
Whip room temperature butter and sugar in a bowl for 3 minutes on medium speed until light and fluffy. Heat oven to 350F and grease a 9x5 loaf pan. Grease and lightly flour a 10-inch tube pan.
Baking powder salt semi sweet chocolate chips eggs vanilla extract and 8 more. Fold in chocolate chips. Grease and flour a 10-inch Bundt pan.
Preheat the oven to 325 F. Add in the flour baking powder and salt until just combined then fold in. Add cocoa and sour cream.
Add to creamed mixture alternately with sour cream beginning and ending with flour mixture. Add to creamed mixture alternately with sour cream beating well after each addition. Using an electric mixer cream together the butter sour cream and sugar.
To 350F and grease a 9 x 5 loaf pan with nonstick cooking spray. Butter a 9-x-13-inch baking pan and line the bottom with parchment paper. Add one egg at a time alternating with small amounts of flour until all the flour and eggs are used.
In a stand mixer with the whisk attachment cream your butter for 2-3 minutes until smooth. Pour into the prepared Bundt pan. Combine the flour baking powder and baking soda.
Preheat the oven to 325 F. Combine the sour cream and vanilla extract in a separate bowl. Whisk flour baking soda baking powder and salt together into a separate bowl.
Stir well and set it aside. In another bowl stir together the flour baking powder and cocoa. Preheat oven to 325 F.
Heat your oven to 325F160C. Sift together dry ingredients. Preheat oven to 350F.
Add cake mix pudding mix and mix until just combined. Then stir in the chocolate. Grease and lightly flour a 10-inch tube pan.
Bake at 325 for 1 12 hours or until done. Mix until just blended. Gradually add 2 cups of sugar and beat on high speed until light and fluffy.
Using a stand or hand mixer cream together butter and cream cheese. Sift together the flour baking soda salt and cocoa powder. Add both sugars and beat again until fluffy about 3.
How to make Sour Cream Chocolate Chip Pound Cake. Add the room temperature eggs one at a time beating well with the electric mixer after each addition. Sift together the flour baking soda salt and cocoa powder.
Fold in chocolate chips. Add in the vanilla eggs and milk until fully combined. Add 12 the flour mixture to the creamed mixture.
Add in room temperature eggs one at a time until combined. Cream sugar and butter until light. Bake at 350 degrees for 1 hour 15 minutes.
Cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy 2 to 3 minutes. Take a tablespoon from the flour amount and mix it in a bowl with the chocolate chips to prevent them from going to the bottom of the cake. In a large bowl cream butter and 1 12 cups granulated sugar.
You can also use 2 smaller loaf pans or even a 10-12 cup bundt pan. Submit a Recipe Correction. Finally fold in the chocolate chips.
Grease a 10-inch tube pan with removable bottom dust it with flour and tap out the excess. Heat oven to 325 degrees. Combine the sour cream and vanilla extract in a separate bowl.
Dutch processed cocoa vanilla extract dark chocolate chips and 17 more. Beat the butter with an electric mixer in a large bowl until creamy about 30 seconds. In a medium bowl stir together the cake mix instant pudding and sugar.
Combine the sour cream and vanilla extract in a separate bowl. Heat oven to 350F 175C. Cream sugar and butter.
Take 2 tablespoon of chips to the side for later. Beat in the eggs one at a time followed by the vanilla. Combine the flour and baking soda in a bowl.
Preheat oven to 350 degrees and flour and butter an 8x4 inch loaf pan. Janes Sweets and Baking Journal. Espresso Chocolate-Chip Pound Cake with Ganache Glaze.
Bake for 50 to 60 minutes in the preheated oven. Alternately add dry ingredients and sour cream to mixture. In a large bowl cream the butter gradually add sugar beating well.
In a large bowl beat the butter. Grease a 10-inch tube pan well and dust with cocoa powder or flour. Pour into greased and floured tube cake pan.
Add soda and vanilla. In a medium size bowl add flour cinnamon salt and baking powder. Cream butter and sugar.
Sift in flour baking powder and salt to the batter until combined. Pour into well greased 10 tube pan. Add the eggs 2 at a time beating well after each addition.
To a stand mixer add the butter and sugar with the paddle attachment and cream together until light and fluffy about 2-3 minutes. Pour batter in a greased and floured loaf pan Dimensions. In a medium bowl whisk together the flour baking powder baking soda and salt.
In a large mixing bowl add sour cream oil eggs water and mix until smooth. Add the water oil eggs and sour cream mix until well blended.
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