Mahogany Pound Cake - cooking recipe

Ingredients

1 c. margarine
6 eggs
1 (8 oz.) carton sour cream
2 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking soda
2 c. granulated sugar
1 c. packed brown sugar
1 tsp. vanilla

Preparation

Let margarine, eggs and sour cream stand at room temperature 30 minutes.
Generously grease and flour a 10-inch tube or Bundt pan; set aside.
Sift together flour, cocoa powder and baking soda; set aside.
In a large bowl, beat margarine with a free-standing electric mixer on medium to high speed for 30 seconds.
Gradually add sugars, beating about 10 minutes or until very light.
Add vanilla.
Add eggs, one at a time, beating 1 minute after each and scraping bowl frequently.
Add flour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined.