Super Rich Chocolate Pound Cake

A relatively quick and easy cake, with a dynamite taste! During the school year (my husband and I are both teachers), things get a little hectic with grading exams, papers, and projects...plus my son Jake is starting pre-school in a few weeks...so I'm glad to have some fast, reliable goodies on hand that don't take too much time to make or require a lot of fuss. Try it once--you'll see;)

• Ready In: 1 hr 15 mins
• Serves: 10-12

Ingredients

• 2 1⁄2 cups flour
• 3⁄4 cup  unsweetened cocoa powder (I use Dutch processed)
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup butter, softened
• 2  cups sugar
• 4  large eggs, at room temperature
• 1  tablespoon vanilla extract
• 1  cup sour cream, at room temperature

Directions

1. Preheat oven to 325*F.
2. Grease and flour a 10" fluted tube pan.
3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
4. In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Blend in the vanilla.
7. In 3 additions each, beat in the flour mixture and sour cream just until combined.
8. Do not overmix.
9. Pour batter into the prepared pan.
10. Bake for 60-70 minutes, or until the center tests done.
11. Cool 10 minutes in pan; invert onto a wire rack and cool completely.