Recipe(tried): Chocolate Sour Cream Pound Cake (using cocoa powder, tube pan)

CHOCOLATE-SOUR CREAM POUND CAKE

1 cup butter, softened
2 cups sugar
1 cup firmly packed brown sugar
6 large eggs
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
8 oz sour cream
2 teaspoons vanilla
Powdered sugar (optional, for garnish)

Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan.

Beat butter at medium speed about 2 minutes. Gradually add sugars, beating at medium speed for 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Set aside.

Combine flour, cocoa powder and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition.

Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Sprinkle with powdered sugar, if desired.

Makes 1 tube cake, 10 servings