Hannah Skoonberg

This is the best chocolate cake in the world. I am salivating just thinking about it. 

Chocolate Pound Cake (16 servings)

From the Tallahassee Junior League Cookbook

1 1/2 cups butter, softened

3 cups sugar

5 eggs

3 cups flour

1/2 cup cocoa (I like dark cocoa the best, but any type is good)

1 teaspoon baking soda

1/8 teaspoon salt

1 8-ounce carton sour cream

1 cup boiling water

1 tablespoon vanilla extract

1.      Preheat oven to 325 degrees.

2.      Cream butter and gradually add sugar, beating well.

3.      Add eggs, one at a time.

4.      Combine flour, cocoa, baking soda, and salt.

5.      Add to creamed mixture by hand, alternating sour cream, beginning and ending with flour mixture.

6.      Mix well after each addition.

7.      Add boiling water and mix well.

8.      Stir in vanilla extract.

9.      Pour into a well-greased and floured 10-inch tube pan.

10.  Bake for 1 hour and 20 minutes or until done.

11.  Cool cake in pan for at least 15 minutes.

12.  Remove from pan and cool completely