Chocolate-Sour Cream Pound Cake

1 1/2 cups butter, softened
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 (8 oz.) carton sour cream
1 cup boiling water
2 teaspoons vanilla extract

Cream butter; gradually add sugar, beating well. add eggs, one at a time, beating well after each. Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water and mix well. Stir in vanilla. Pour batter into greased and floured (12 cup) tube or bundt pan. Bake at 325F. for one hour and 20 minutes or until cake tests done (about 70 minutes in my oven).
Cool cake in pan for 10 to 15 minutes; remove from pan and cool completely.
Yield: one 10-inch cake.

1 cup sugar
1/4 cup cocoa powder
1/4 cup milk
1/2 stick butter
1 teaspoon vanilla

In saucepan, combine everything except vanilla: boil hard for 1 minute. Remove from heat and add vanilla. Whisk until the frosting thickens adequately, but is still pourable. Drizzle or spread on cake, depending on the consistency you prefer.

The icing will harden when it hits the cooled cake.

Source of recipe: EM (hambiscuit)

Chocolate-Sour Cream Pound Cake