Mahogany Pound Cake *

--PATTI - VDRJ67A

-- 2 1/2 c Flour

1/2 c Unsweetened cocoa

1/2 ts Baking powder

1/4 ts Baking soda

2 c Sugar

1 c Light brown sugar; packed

1 c Margarine or butter; soften

1 ts Vanilla

6 Eggs

8 oz Sour cream

-QUICK CHOCOLATE SAUCE (OPT
- 2 tb Margarine or butter

1/3 c Unsweetened cocoa

1 cn Sweetened condensed milk

1/3 c Water

1 ts Vanilla

Preheat oven to 325~. Stir together flour, cocoa, baking powder, and baking soda; set aside. In large mixer bowl, beat sugars, margarine and vanilla until light and fluffy. Add eggs, one at a time, beting well after each. Beat in sour cream alternately with dry ingredients. Pour into well greased 10" tube or bundt pan. Bake 1 hour and 25 minutes or until tested done.

Cool 10 minutes; remove from pan. Sprinkle with powdered sugar if desired. Serve with Quick Chocolate Sauce if desired. QUICK CHOCOLATE SAUCE: In heavy saucepan, melt margarine; stir in cocoa until smooth. Stir in remaining ingredients; mix well. Over medium heat, cook and stir until smooth and thickened, about 5 minutes. Serve warm over cake or ice cream. Refrigerate leftovers. To reheat, place desired amount of sauce in small heavy saucepan with a small amount of water. Over low heat, stir constantly until heated through.
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