chocolate chip pound cake sour cream
Preheat oven to 350F. The author Judy Bart Kancigor included photos of family members throughout including some very cute menmaybe shell hook me.
Chocolate Chip Pound Cake With Sour Cream Recipe Chocolate Chip Pound Cake Sour Cream Cake Chocolate Chip Recipes
Heat your oven to 325F160C.
. In a large bowl cream the butter gradually add sugar beating well. Preheat oven to 350 degrees and flour and butter an 8x4 inch loaf pan. Preheat oven to 325 degrees.
In a standing electric mixer fitted with the paddle. In a large bowl cream butter and 1 12 cups granulated sugar. Remove 1 tablespoon and toss with the chocolate chips.
Grease and lightly flour a 10-inch tube pan. Whip room temperature butter and sugar in a bowl for 3 minutes on medium speed until light and fluffy. Add in the vanilla eggs and milk until fully combined.
Alternately add dry ingredients and sour cream to mixture. In a medium size bowl add flour cinnamon salt and baking powder. Add the eggs 2 at a time beating well after each addition.
Pour into a greased and floured tube pan or two loaf pans. In a large bowl stir the cake mix pudding mix water oil eggs and sour cream until combined well. Sift together dry ingredients.
Add in the flour baking powder and salt until just combined then fold in. Add both sugars and beat again until fluffy about 3. In another bowl stir together the flour baking powder and cocoa.
In the bowl of a stand mixer fitted with the paddle attachment beat together butter and sugar until fluffy. Add to creamed mixture alternately with sour cream beating well after each addition. In a stand mixer with the whisk attachment cream your butter for 2-3 minutes until smooth.
Take 2 tablespoon of chips to the side for later. Add 12 the flour mixture to the creamed mixture. Beat in the eggs one at a time followed by the vanilla.
Using a stand or hand mixer cream together butter and cream cheese. Beat the butter with an electric mixer in a large bowl until creamy about 30 seconds. Espresso Chocolate-Chip Pound Cake with Ganache Glaze.
In a large mixing bowl add sour cream oil eggs water and mix until smooth. Add the eggs one at a time beating for 30 secs after each addition and scraping down the. In a large bowl sift the flour with the cocoa powder baking soda and salt.
Fold in chocolate chips. Preheat oven to 325F. Add to creamed mixture alternately with sour cream beginning and ending with flour mixture.
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. Grease a 10-inch tube pan well and dust with cocoa powder or flour. Combine flour cocoa soda and salt.
Grease and flour a 10-inch Bundt pan. Heat oven to 350F and grease a 9x5 loaf pan. Preheat the oven to 325 F.
Combine the flour baking powder baking soda and salt in a bowl. Beat in egg yolks and vanilla. Add in room temperature eggs one at a time until combined.
Butter a 9-x-13-inch baking pan and line the bottom with parchment paper. Set the chips and the flour mixture aside. Grease and line a 95 inch loaf pan.
Using an electric mixer cream together the butter sour cream and sugar. Then stir in the chocolate. Combine the sour cream and vanilla extract in a separate bowl.
In a medium bowl whisk together the flour baking powder baking soda and salt. Dutch processed cocoa vanilla extract dark chocolate chips and 17 more. Combine the flour baking powder and baking soda.
Heat oven to 350F 175C. Cream the butter in large bowl of mixer on moderate speed for 4 mins. Preheat oven to 350 degrees.
Preheat the oven to 325 F. Whisk flour baking soda baking powder and salt together into a separate bowl. Prepare a tube or bundt pan by coating with cooking spray then flour.
Heat oven to 325 degrees. You can also use 2 smaller loaf pans or even a 10-12 cup bundt pan. Add the vanilla sugar in 4 additions beating for 1 minute after each portion is added.
Fold in chocolate chips. Add cake mix pudding mix and mix until just combined. Speaking of this cookbook it is a hoot.
Preheat oven to 350. Cream with an electric mixer on med-high speed until fluffy about 3 minutes scraping down the sides of the bowl once or twice as necessary. Gradually add 2 cups of sugar and beat on high speed until light and fluffy.
Pour into a greased and floured 10-in. Preheat the oven to 350. Cream sugar and butter.
In a large bowl combine the butter and brown sugar. Stir in white chocolate chips. Bake at 350 for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Baking powder salt semi sweet chocolate chips eggs vanilla extract and 8 more. I had some sour cream leftover from the Passover brownies I made and was in the mood to try a new recipe so I flipped through my new cookbook and decided on this pound cake. Grease the inside of a 9 x5 inch loaf pan and dust with flour.
Janes Sweets and Baking Journal. Pour batter in a greased and floured loaf pan Dimensions. Add the room temperature eggs one at a time beating well with the electric mixer after each addition.
Then add in vanilla extract and sour cream. Stir in vanilla nuts. Sift together the flour baking soda salt and cocoa powder.
Sift in flour baking powder and salt to the batter until combined. Combine all ingredients except the chocolate with an electric mixer. To a stand mixer add the butter and sugar with the paddle attachment and cream together until light and fluffy about 2-3 minutes.
Bake for 50-60 minutes ensuring it is not over-baked. Butter and flour a 10-cup Bundt pan. In a medium mixing bowl whisk together flour cocoa powder baking soda and salt.
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