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Sour Cream Pound Cake

Reviewed: Nov. 11, 2010
This pound cake was great! I'll tell you the changes I made. I exchanged 3/4 cup yogurt (plain) for the sour cream, added 1 tbs vanilla to the batter, took 1/3 batter and added 1/3 cup melted chocolate morsels, added the white batter first to the pan and then the chocolate on top. Lastlysprinkled corsely grained white sugar on top. Then baked at 350 for 1 hour 5 minutes! Was beautiful! This recipe is a great one to get creative with! 5 stars!
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