Chocolate Fudge Pound Cake

Description
Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 2 sticks margarine
 * 2 cups sugar
 * 1 cup firmly packed brown sugar
 * 6 eggs
 * 1 cup sour cream
 * 2½ cups Adluh biscuit mix (make sure to only use Adluh)
 * ½ cup cocoa
 * 2 teaspoons vanilla extract

Directions

 * 1) Cream margarine; gradually add the 2 cups sugar and brown sugar, beating well at medium speed of an electric mixer.
 * 2) Add eggs, one at a time, beating after each addition.
 * 3) Combine or sift biscuit mix and cocoa.
 * 4) Add to the creamed mixture, alternately with sour cream, beginning and ending with cocoa mixture.
 * 5) Mix just until blended after each addition.
 * 6) Stir in vanilla.
 * 7) Pour batter into a prepared 10-inch tube pan.
 * 8) Bake in a 325°F oven for 1 hour and 20 minutes or until a wooden toothpick comes out clean.
 * 9) Let cool in pan for 15 minutes.
 * 10) Remove from pan; let cool completely on a wire rack.