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Ingredients
- Southern Living 1989 Annual recipes
- 1 c. butter, softened
- 2 c. sugar
- 1 c. firmly packed brown sugar
- 6 x Large eggs, separated
- 2 1/2 c. all-purpose flour
- 1/2 c. cocoa
- 1 c. lowfat sour cream
- 1/4 tsp baking soda
- 1 tsp vanilla extract
Directions
- Cream butter; gradually add in sugars, beating well at medium speed of an electric mixer. Add in egg yolks, one at a time, beating after each addition.
- Sift flour and cocoa together. Combine lowfat sour cream and baking soda. Add in flour mix to creamed mix alternately with lowfat sour cream, beginning and ending with flour mix. Mix just till blended after each addition. Stir in vanilla.
- Beat egg whites (at room temperature) till stiff peaks form; fold into batter. Spoon batter into a greased and floured 10-inch tube pan.
- Bake at 325 degrees for 1 hour and 15 min or possibly till a wooden pick inserted in the center comes out clean. Cold in pan 10 min; remove from pan, and let cold completely on a wire rack.
- Serve with whipped cream dusted with cocoa pwdr and fresh raspberries.
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