Mahogany Pound Cake *

---------- Recipe via Meal-Master (tm) v8.05

Title: MAHOGANY POUND CAKE *
Categories: Cakes, Sauces
Yield: 12 Servings

------------------------------PATTI - VDRJ67A------------------------------
2 1/2 c Flour
1/2 c Unsweetened cocoa
1/2 ts Baking powder
1/4 ts Baking soda
2 c Sugar
1 c Light brown sugar; packed
1 c Margarine or butter; soften
1 ts Vanilla
6 Eggs
8 oz Sour cream

-------------------------QUICK CHOCOLATE SAUCE (OPT-------------------------
2 tb Margarine or butter
1/3 c Unsweetened cocoa
1 cn Sweetened condensed milk
1/3 c Water
1 ts Vanilla

Preheat oven to 325~. Stir together flour, cocoa, baking powder, and baking
soda; set aside. In large mixer bowl, beat sugars, margarine and vanilla
until light and fluffy. Add eggs, one at a time, beting well after each.
Beat in sour cream alternately with dry ingredients. Pour into well greased
10" 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.

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