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