Ingredients

2 1/2 C. flour
1/2 C. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
2 C. sugar
1 C. light brown sugar; packed
1 C. margarine or butter; soften
1 tsp. vanilla
6 eggs
8 ounces sour cream
Quick chocolate sauce (optional)
2 Tbsp. margarine or butter
1/3 C. unsweetened cocoa
1 can sweetened condensed milk
1/3 C. water
1 tsp. vanilla

Cooking Instructions

Preheat oven to 325. Stir together flour, cocoa, baking powder, and baking soda; set aside. In large mixer bowl, beat sugar, margarine and vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Beat in sour cream alternately with dry ingredients. Pour into well greased 10 inch tube or bundt pan. Bake 1 hour and 25 minutes or until tested done. Cool 10 minutes; remove from pan. Sprinkle with powdered sugar if desired. Serve with Quick Chocolate Sauce if desired. Quick chocolate sauce: In heavy saucepan, melt margarine; stir in cocoa until smooth. Stir in remaining ingredients; mix well. Over medium heat, cook and stir until smooth and thickened, about 5 minutes. Serve warm over cake or ice cream. Refrigerate leftovers. To reheat, place desired amount of sauce in small heavy saucepan with a small amount of water. Over low heat, stir constantly until heated through.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)