Mahogany Pound Cake - cooking recipe

Ingredients

1 dash salt
2 1/2 cups flour
1/2 cup cocoa powder (For a darker, richer-looking cake, use dutch-processed cocoa, PLUS 1/2 tsp cream of tartar)
1 cup butter
2 cups sugar
1 cup brown sugar, packed
6 large eggs, separated if desired
2 tablespoons instant coffee granules (Optional, if desired, for mocha flavor!)
1 teaspoon vanilla extract
1 cup sour cream
1/4 teaspoon baking soda

Preparation

Preheat oven at 325 degrees Fahrenheit.
Sift together salt, flour and cocoa.
Cream together butter, both sugars, and eggs. (See Note* ).
Add optional instant coffee granules for a mocha pound cake!
Add vanilla.
Combine sour cream and baking soda.
Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
*Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
Pour into a greased and floured 10 inch tube pan.
Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.