Chocolate Pound Cake

This is from my collection of retro-recipes, a 1973 recipe card set. It uses squares of chocolate instead of cocoa like a lot of the recipes here. I haven't tried it.

• Ready In: 1 hr 25 mins
• Yields: 1 loaf

Ingredients

• 1  cup boiling water
• 2  unsweetened chocolate squares, cut up
• 2  cups  sifted all-purpose flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter
• 1 3⁄4 cups light brown sugar, firmly packed
• 2  eggs
• 1  teaspoon vanilla extract
• 1⁄2 cup sour cream

Directions

1. In small bowl, pour boiling water over chocolate; let stand 20 minutes to cool.
2. Meanwhile, preheat oven to 325 degrees. Grease well and flour 9x5x3-inch loaf pan.
3. Sift flour with soda and salt.
4. In large bowl of electric mixer, let butter stand at room temperature until softened. At high speed, beat butter, brown sugar, eggs, and vanilla until light and fluffy.
5. At low speed, beat in flour mixture, in fourths alternately with sour cream, in thirds, beginning and ending with flour mixture.
6. Beat in cooled chocolate mixture just until combined.
7. Pour into prepared pan.
8. Make 60 to 70 minutes, until cake tester comes out clean.
9. Cool in pan on wire rack 15 minutes. Transfer from pan to rack; cool completely.