Sour Cream Chocolate Pound Cake

• 1/2 lb. butter
• 2 c. sugar
• 3 large eggs
• 3 sq. unsweetened chocolate
• 2 tsp. vanilla
• 1 (8 oz.) container sour cream
• 2 tsp. baking soda
• 2 1/2 c. sifted flour
• 1/2 tsp. salt
• 1 c. boiling water

1. Cream butter and sugar thoroughly.
2. Add eggs, one at a time, mixing well after each.
3. Melt chocolate and add gradually to mixture while mixing.
4. Add vanilla.
5. Combine baking soda and sour cream.
6. Add quickly to egg-sugar mixture.
7. Combine until smooth. Sift flour before measuring.
8. Sift with salt and add 1 cup at a time until just blended.
9. Do not overmix.
10. (Batter will be thick and rich.)
11. Add the 1 cup boiling water and mix until blended. Pour into Bundt pan or other fancy pan which has been greased and powdered with cocoa.
12. Bake at 350u0b0 for 1 hour and 15 minutes. Check for doneness after 1 hour.
13. Glaze with diluted fudge icing so that it drips down sides, if desired.

butter, sugar, eggs, unsweetened chocolate, vanilla, sour cream, baking soda, flour, salt, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822505 (may not work)