CHOCOLATE POUND CAKE

3 cups sugar
1 1/2 cups butter or margarine, softened
5 eggs
3 cups flour, sifted
4 to 5 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/4 to 1/2 tsp salt
1 cup milk
1 cup black walnuts (opt.)
1 tbsp vanilla

Preheat over to 325 degrees F. Grease a 10-inch tube pan.

Cream sugar and butter together. Add eggs, one at a time, beating well after each addition; set aside.

Sift flour, cocoa powder, baking powder, and salt together. Add the dry ingredients alternately with the milk to the sugar mixture. Add nuts and vanilla; mix well. Pour into prepared pan.

Bake at 325 degrees for about 1 hour and 30 minutes or until cake tests done. To give a moist texture, have a shallow pan of water under the cake while baking.

Source: Our Favorite Desserts - Favorites from Home Economics Teachers 1972 Edition

I realize the recipe was requested 9 years ago. I found the request today looking for information about this series of cookbooks. Publication dates are 1963, 1972, 1978. I have all three. This is the only edition with this Chocolate Pound Cake recipe.

I hope you notice the recipe after all these years.