Title: Chocolate-sour cream poundcake
 Categories: Cakes, Pound
      Yield: 10 Servings
 
      1 c  Butter, softened
      1 c  Firmly packed brown sugar
  2 1/2 c  All purpose flour
    1/2 c  Cocoa
      2 ts Vanilla
      2 c  Sugar
      6    Large eggs
    1/4 ts Baking soda
      8 oz Sour cream
           Powdered sugar (optional)
 
  Beat butter at medium speed about 2 minutes. Gradually add sugar,
  beating at medium speed for 5-7 minutes. Add eggs, one at a time,
  beating just until yellow disappears.
  
  Combine flour, baking soda, and cocoa; add to creamed mixture
  alternately with sour cream, beginning and ending with flour mixture.
  Mix at low speed just until blended after each addition. Stir in
  vanilla. Spoon batter into a greased and floured 10-inch tube pan.
  Bake at 325F for 1 hour and 20 minutes or until a wooden pick
  inserted in center comes out clean. Cool in pan on a wire rack.
  Sprinkle with powdered sugar, if desired.