Position an oven rack in the oven's center and preheat the oven to 325F degrees. Grease a 10-inch Bundt pan.
Sift the cocoa powder, flour, salt and baking powder into a small bowl and set it aside.
In a large bowl, beat the butter and sugar with an electric mixer for several minutes until the mixture lightens in color and becomes fluffy.
Add the eggs, one at a time, mixing until the egg is completely incorporated. Beat in the vanilla.
Scrape down the sides of the bowl with a rubber spatula.
In a small bowl, stir together the sour cream and water.
Mix in the dry mixture and the sour cream mixture alternately in five stages beginning and ending with the flour mixture (i.e. ⅓ of the flour, then ½ the sour cream, then ⅓ of the flour, then the remaining half of the sour cream and then the remaining third of the flour). Stop to scrape down the sides of the bowl a couple of times to make sure everything is well incorporated.
Scrape the batter evenly into the prepared Bundt pan.
Bake at 325F degrees until a toothpick inserted in the center comes out with just a few moist crumbs, 60 to 80 minutes. (Mine took about 75 minutes to be done.)
Remove the pan from the oven and set it on a wire rack, allowing the cake to cool completely in the pan. When cooled, turn the cake out onto a cake plate.
Recipe Notes
Thoughts on Making Recipe Lighter: Replacing ½ the butter with buttermilk would decrease the calories to 235 and PointsPlus to *7 and Freestyle SmartPoints to *11.14*SmartPoints (Green plan)13*SmartPoints (Blue plan)13*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Tate's Bake Shop Chocolate Pound Cake
Amount Per Serving (1 slice)
Calories 283Calories from Fat 136
% Daily Value*
Fat 15.1g23%
Carbohydrates 36.5g12%
Fiber 1.9g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.