Mocha Pound Cake

Cream butter and sugar; beat in eggs, one at a time.

Measure dry ingredients into a bowl, then sift.

Blend dry ingredients with the creamed mixture (spoon works best; batter is very thick at this point).

Add vanilla and sour cream, mixing until thoroughly blended.

Spoon into greased and floured 10-inch tube pan, spreading evenly.

Bake about 1 1/2 hours at 325°, until cake begins to pull away from sides of pan and tester comes out of the center clean.

Let cake stand in pan for 10 minutes before inverting pan on a rack to remove cake.

Cut into thin slices.