#789 - Chocolate Sour Cream Pound Cake

(by Shirley McNevich)

2 sticks softened Parkay margarine
2 1/2 cups white sugar
2 tsp. vanilla
5 eggs
3/4 cup Hershey's cocoa
2 1/2 cups flour
1 tsp. baking powder
1 cup sour cream
1 - 8oz. Cool Whip
Domino's powdered sugar

In a mixer add Parkay, white sugar--beat. Add eggs--beat. Add vanilla and sour cream--beat. In a separate bowl, sift the flour, cocoa and baking powder--stir. Add cocoa mixture to the batter--beat. Pour batter into a greased and floured tube pan. Bake at 325 degrees for 55 to 65 minutes. Test with a toothpick for doneness. Let it cool in the pan for 30 minutes, then dump it upside down on to a plate. Dust with powdered sugar. Serve with Cool Whip.