not my photoI love pound cake. And this was a nice new twist for me
1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup cocoa powder
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2cups unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan. Dust with flour.
Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
Beat butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
In a small bowl, stir the vanilla extract into the sour cream. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Invert onto the rack and let it cool completely.
Dust with powdered sugar
