Chocolate Swirl Sour Cream Pound Cake – a delicious recipe with Butter, sugar, egg substitute, vanilla, all-purpose, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Spray 10-inch tube pan or 12-cup Bundt pan with no-stick cooking spray.
3
Lightly dust with flour.
4
Set aside.
5
Combine butter and sugar in bowl.
6
Beat at medium speed until creamy.
7
Add egg substitute and vanilla; continue beating 1 minute.
8
Add flour, baking soda and salt alternately with sour cream, beating well after each addition, just until flour is blended.
9
Remove about 2 1/2 cups batter; set aside.
10
Add cocoa to remaining batter.
11
Beat at low speed until well mixed.
12
Spoon half of vanilla batter into prepared pan.
13
Place half of chocolate batter by tablespoonfuls on top of vanilla batter; swirl chocolate batter with knife.
14
Top with remaining vanilla batter.
15
Spoon tablespoonfuls of remaining chocolate batter on top; swirl with knife.
16
Bake 50-60 minutes or until toothpick inserted in center comes out clean.
17
Cool 15 minutes.
18
Remove from pan.
19
Cool completely.
1427
kcal
Calories
58
g
Fat
214
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup Land O Lakes Butter, softened, 2 2/3 cups sugar, 1 1/4 cups refrigerated egg substitute, 2 teaspoons vanilla, and more.
Yes, Chocolate Swirl Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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