Chocolate Sour Cream Pound Cake

Chocolate Sour Cream Pound Cake

1 cup butter, softened
3 cups sugar
6 eggs
2 1/2 cups all purpose flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 Tablespoon vanilla extract

Beat the 1 cup of butter until creamy, and then add the sugar, one cup at a time; beat well. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat well. Sift together the flour, cocoa, baking soda, and salt. Alternately add the flour mixture with the sour cream, starting and ending with the dry ingredients. Grease a fluted/Bundt pan, then pour batter into prepared pan. Preheat oven to 300 F. Bake for 1 hour and 15 minutes, then turn oven off; leave cake in oven 5 minutes before removing. Cool on a wire rack for 5 or 10 minutes, and then remove from pan to cool completely.

Cake can be eaten plain, dusted with poweder sugar or iced.