Sour Cream Cocoa Pound Cake
1 1/4 cups sifted all purpose flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick butter or margarine, softened
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1/2 teaspoon vanilla
1/2 cup sour cream
Sift together dry ingredients, set aside.
In mixing bowl cream together butter, both sugars, vanilla.
Beat in eggs one at a time, until blended.
Add sifted flour mixture alternately with sour cream; beat gently after each addition only until smooth.
Pour batter into greased and floured bundt pan. Bake at 325 degrees for 45-55 minutes.
Cool in pan for 10 minutes; turn out on wire rack, cool completely.