CHOCOLATE POUND CAKE Don’t forget dessert. You can always make it easy on yourself by buying store-bought cookies and cakes, but this pound cake is certain to please. Makes one cake to serve 8 to 12

• 1 cup butter, softened
• 2 cups sugar
• 1 cup firmly packed dark brown sugar
• 6 large eggs
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 cup cocoa powder
• 1 (8-ounce) carton sour cream
• 2 teaspoons pure vanilla extract

Preheat the oven to 325 degrees. Beat the butter at medium speed with an electric mixer for about two minutes, or until it is soft and creamy. Gradually add the sugars, beating at medium speed for five to seven minutes. Add the eggs, one at a time, beating just until the yellow disappears. Combine the flour, baking soda, and cocoa and add this to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in the vanilla. Spoon the batter into a greased and lightly floured 10-inch tube pan. Bake for one hour and 20 minutes, or until the top springs back when touched. Cool in the pan on a wire rack for about 15 minutes. Remove from the pan and cool completely before slicing.