Chocolate Sour Cream Pound Cake

Makes 48, 1-inch slices


  • 5 lb (full box) Krusteaz Professional® Devil’s Food Cake Mix 732-0240
  • 4 oz (1 cup) powdered sugar
  • 4 oz (1 cup) all-purpose flour
  • 16 oz (2 cups) butter, softened
  • 32 oz (4 cups) sour cream
  • 8 fl oz (1 cup) water


  1. Place Krusteaz Professional Devil’s Food Cake Mix, sugar, flour, butter and sour cream in mixer bowl.
  2. Using a paddle, mix on low speed 30 seconds or until well blended.
  3. Continue to mix on low speed while gradually adding water. Scrape bowl.
  4. Change to medium speed and mix 2 minutes.
  5. Divide batter equally into six, prepared standard loaf pans (about 24 oz batter each pan).
  6. For convection oven, bake at 300°F 45-50 minutes; for standard oven, bake at 350°F 50-55 minutes.
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