Chocolate Sour Cream Pound Cake

Ingredients:

• 1 cup butter or margarine, softened
• 2 cups sugar
• 1 cup firmly packed brown sugar
• 6 large eggs
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 cup cocoa
• 1 (8oz) carton sour cream
• 2 teaspoons vanilla extract
• powdered sugar (optional)

Instructions:

Beat the butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add the sugars, beating at medium speed 5 to 7 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Combine the flour, baking soda and cocoa, then add to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at the lowest speed just until blended after each addition. Stir in the vanilla. Spoon the batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until it tests done with a toothpick in the center. Cool in the pan on a wire rack for 10 to 15 minutes, then remove and let cool completely. Sprinkle with powdered sugar, if desired.