Chocolate-Sour Cream Pound Cake 1 cup butter or margarine, melted 2 cups granulated sugar 1 cup firmly packed brown sugar 6 large eggs 2 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/2 cup cocoa 1 (8 ounce) ctn. sour cream 2 teaspoons vanilla extract Confectioners' sugar (optional) Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugars, beating at medium speed 5 to 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 lowest speed just until blended after each addition; stir in vanilla extract. Spoon batter into greased and floured 10-inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Sprinkle with confectioners' sugar, if desired.