Chocolate Sour Cream Pound Cake

DIRECTIONS

• Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy.
• Gradually add sugars, beating at medium speed 5 to 7 minutes.
• Add eggs, one at a time, beating until yellow disappears.
• Combine flour, baking soda, and cocoa; add to creamed mixture, alternately with sour cream and ending with flour mixture.
• Mix at lowest speed just until blended after each addition.
• Stir in vanilla.
• Spoon batter into a greased and floured 10-inch tube pan.
• Bake at 325°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
• Sprinkle with powdered sugar, if desired.