Chocolate Sour Cream Pound Cake

Ingredients

    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

 

Yield

48, 1-inch slices

Method

    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.

 

WHEAT