Sara Lee Chocolate Pound Cake Recipe

This chocolate pound cake is heavenly delicious and super simple to make. You can serve this cake with a cool whip or ice cream, as this is not a very sweet cake. People like cakes that are not too sweet and enjoy them with ice cream. It is completely up to you how you like to have this chocolate cake.

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 cup softened butter
  • 1 cup sour cream
  • 2 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 5 eggs, room temperature
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Chocolate glaze:

  • 1 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1โ€“2 tablespoons milk or coffee
  • 1/2 cup chopped toasted pecans

How to make chocolate pound cake

Preheat oven to 325F. Grease two 9ร—5 inch loaf pans. Sift 1 tsp of cocoa powder into each pan to coat them.

Beat butter with sugar on medium speed until smooth. Add vanilla and mix. Add eggs one by one, beat well.

Sift flour, baking powder, cocoa, and salt together in a bowl. Add half of the flour to butter mixture and mix at low speed. Add half sour cream and mix. Then add the remaining half flour and mix lightly. Add remaining half sour cream and mix thoroughly.

Pour batter into loaf pans. Bake for 40-50 minutes. Let them cool in pans for few minutes, and then transfer them to cooling rack.

For glaze: mix all the ingredients together and spread the glaze over pound cakes. Sprinkle the crushed pecans. Slice and serve.

sara lee chocolate pound cake
Print Recipe

Sara Lee Chocolate Pound Cake

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: dessert
Servings: 24 people
Author: Rehan

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 cup softened butter
  • 1 cup sour cream
  • 2 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 5 eggs, room temperature
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Chocolate glaze

  • 1 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1โ€“2 tablespoons milk or coffee
  • 1/2 cup chopped toasted pecans

Instructions

  • Preheat oven to 325F. Grease two 9x5 inch loaf pans. Sift 1 tsp of cocoa powder into each pan to coat them.
  • Beat butter with sugar on medium speed until smooth. Add vanilla and mix. Add eggs one by one, beat well.
  • Sift flour, baking powder, cocoa, and salt together in a bowl. Add half of the flour to butter mixture and mix at low speed. Add half sourcream and mix. Then add the remaining half flour and mix lightly. Add remaining half sour cream and mix thoroughly.
  • Pour batter into loaf pans. Bake for 40-50 minutes. Let them cool in pans for few minutes, and then transfer them to cooling rack.
  • For glaze: mix all the ingredients together and spread the glaze over pound cakes. Sprinkle the crushed pecans. Slice and serve.

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