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Directions. Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan. Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla. In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture ...
Instructions. Preheat oven to 325F. Grease a 10-inch tube pan (note a bundt pan--see notes below) well and dust with cocoa powder (or flour). In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
Preheat the oven to 325 F. In a large bowl, cream the butter, gradually add sugar, beating well. Add the room temperature eggs, one at a time, beating well with the electric mixer after each addition. Combine flour, cocoa, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Cream the butter and sugar on medium-high speed for 3-4 minutes, until light and fluffy. 1 /2 cup butter, 2 cups granulated sugar, ½ cup canola oil. Use a rubber spatula to scrape the sides and ...
Beat in eggs, one by one. Add vanilla and mix. Turn to low speed. Start adding the dry ingredients to the wet ingredients in small amounts, alternating with sour cream, starting and finishing with flour mixture. Scrape with a rubber spatula the bottom and sides of the bowl and mix.
In a large bowl or the bowl of a stand mixer, cream together butter and sugar for 3-5 minutes or until light and fluffy. 2 cups granulated sugar, 1 cup salted butter. Add eggs one at a time, followed by vanilla, mixing until incorporated after each addition. 4 large eggs, 2 teaspoon pure vanilla extract.
Instructions. Preheat the oven to 180c (350f) and prepare a loaf pan with parchment paper. Into a large mixing bowl, add the soft butter and cream it with an electric hand mixer for 2-3 minutes or until it's light in color. Add the sugar, kosher salt, and vanilla extract, and mix for another minute or so.
Preheat oven to 325 degrees. Grease and flour a bundt pan very well. In a large mixing bowl, add the flour, cocoa, baking powder, baking soda, salt and sugars. Whisk well and set aside. In a medium-sized bowl, add the oil, vanilla, sour cream and eggs. (You’ll add the hot coffee or water later.)
Step 5: Cream together the brown sugar and the butter in the bowl of a stand mixer until the mixer is creamy and fluffy. Step 6: Add the eggs one at a time, beating on medium until each egg is incorporated. Step 7: Add 1/3 of the dry ingredients and mix on low speed just until the flour is incorporated.
Preheat the oven to 325 degrees F and line a 9x5 loaf pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light & fluffy.
Heat your oven to 325°F/160°C. Grease and line a 9x5 inch loaf pan. Take 2 tablespoon of chips to the side for later. In a stand mixer with the whisk attachment, cream your butter for 2-3 minutes, until smooth. Add both sugars and beat again until fluffy, about 3 minutes.
Using a whisk sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda in a medium mixing bowl. In a separate bowl use an electric mixer to cream together butter, granulated sugar, brown sugar, vanilla and almond extracts. Beat for 3 minutes until creamy and light beige in color.
Mixing the chocolate pound cake batter. Start by combining the milk and sour cream in a small bowl. Whisk until smooth and set aside. Measure the brown sugar into a large bowl. Add in the butter. Cream butter and sugar on medium speed with a paddle attachment on an electric mixer until they turn light and fluffy.
In a mixer fitted with the paddle attachment, cream butter and sugars together until light and fluffy, 2-3 minutes. Add eggs. Add eggs one a time, using a rubber spatula to scrape down the sides of the bowl to make sure everything mixes together evenly. Lastly, add the vanilla. Add the dry ingredients and sour cream.
Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy.
Begin by preheating oven to 350°F. Generously grease a 10 cup Bundt cake pan or 2 loaf pans with non-stick spray or butter and a dusting of flour. Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup dark baking cocoa, 1 1/2 tsp baking soda and 1 tsp of salt in a large bowl. Whisk together until combined.
Step 1. Preheat oven to 325°F. Mix to combine flour, baking soda, and salt. Step 2. Cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Beat in half of the flour mixture, then the sour cream, then the remaining flour mixture. Mix in vanilla.
STEP 1: Preheat your oven to 350 degrees. Line a 9×5 inch loaf pan with parchment paper and heavily spray with cooking spray. STEP 2: In a large bowl, whisk granulated sugar, light brown sugar, room temperature eggs, pure vanilla extract, sour cream, vegetable oil, and hot water together until fully combined and smooth.
directions. Cream sugar and butter until light. Add soda and vanilla. Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used. Add cocoa and sour cream. Mix until just blended. Pour into greased and floured tube cake pan. Bake at 325° for 1 1/2 hours or until done.
Preheat the oven to 300°F. Butter and flour a 9 x 13-inch cake pan. Set aside. In a large bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in the kosher salt. In a medium bowl, whisk together eggs, sour cream, canola oil and vanilla extract until it looks homogenous and creamy.