"Southern Living's" Chocolate Sour Cream Pound Cake

Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy.

Gradually add sugars, beating at medium speed 5 to 7 minutes.

Add eggs, one at a time, beating just until yellow disappears.

Combine flour, baking soda and cocoa; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.

Mix at lowest speed until just blended after each addition.

Stir in vanilla.

Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on a wire rack.

Sprinkle with powdered sugar if desired.