Paula Deen’s Chocolate Sour Cream Pound Cake in a New Light

  • Yield 16 servings
  • Prep 15 minutes
  • Cook 55 minutes

Try Paula Deen's new lightening up version of her original Chocolate Sour Cream Pound Cake.


2 1/4 cups cake flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
2 large egg whites
1 cup reduced-fat sour cream
1/4 cup canola oil
2 teaspoons vanilla extract
5 tablespoons butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon confectioners' sugar


  1. Preheat oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray.
  2. Sift flour, cocoa powder, baking powder, and baking soda in a large bowl until blended; set aside. Whisk eggs and egg whites in a medium bowl until frothy. Whisk in sour cream, oil, and vanilla.
  3. With an electric mixer on medium speed, beat butter, granulated sugar and brown sugar until fluffy, about 1 minute. Reduce the speed to low. Alternately add the flour mixture and the egg mixture, beginning and ending with the flour mixture and beating just until blended.
  4. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 50 – 55 minutes. Do not over-bake. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack. Sift confectioners’ sugar evenly over the cooled cake.

Recipe by Paula Deen.



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