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Makes 10 servings

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons Cabot Unsalted Butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup Cabot Sour Cream
• 1/2 cup semisweet chocolate chips (optional)

Preheat oven to 350ºF. Butter and flour 9-by-5-inch loaf pan.

2. Into medium bowl, sift flour, cocoa, baking powder, baking soda and salt.

3. In another bowl, beat butter with electric mixer until light and fluffy. While beating, gradually add sugar. Beat in eggs one at a time. Add vanilla and beat until mixture is smooth.

4. Alternately add some of flour mixture and sour cream; beat just until smooth. Fold in chocolate chips, if using.

5. Scrape batter into prepared loaf pan and bake for 35 to 45 minutes, or until knife or skewer inserted in center comes out clean. Let cool completely in pan (cake may settle in center as it cools.)

Nutrition Analysis
Calories 274 , Total Fat 15g , Saturated Fat 9g , Sodium 515mg , Carbohydrates 32g , Dietary Fiber 1g , Protein 4g , Calcium 63mg 

Recipe courtesy of Cabot Creamery Cooperative



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