butter glaze .
Traditional Chocolate Pound Cake 2 sticks of butter(not margarine), melted 2½ cups of sugar 2 tsp vanilla 5 eggs 3/4 cups firmly packed unsweetened cocoa powder 2½ cups all-purpose flour 1 tsp baking powder 1 cup sour cream Preheat oven to 325°. In a large bowl brat together butter and sugar until creamy. Add eggs, one at a time and beat well after each one. Sift together cocoa, flour, and baking powder. With mixer on low speed, mix flour mixture with butter mixture alternating with sour cream. Mix until moistened. Don't overbeat. Pour into sprayed tube or Bundt pan and smooth the top. Bake 55-65 minutes or until toothpick comes out clean. Cool in pan on a rack for 30 minutes. Remove from pan, and cool completely, then store. 'Some wicked sugar won't hurt' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
