Chocolate Sour Cream Pound Cake

• 1 1/2 c. butter flavor Crisco
• 3 c. sugar
• 5 eggs
• 3 c. all-purpose flour
• 1/2 c. cocoa
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 (8 oz.) carton sour cream
• 1 c. boiling water
• 2 tsp. vanilla flavoring

1. Cream shortening and sugar until fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, cocoa, soda and salt.
4. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
5. Mix well after each addition.
6. Stir in vanilla.
7. Add boiling water and mix well. Pour batter into a greased and floured 10-inch tube pan.
8. Bake at 325u0b0 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
9. Cool cake in pan 10 to 15 minutes. Remove from pan and cool completely.
10. This cake freezes well.

butter, sugar, eggs, allpurpose, cocoa, baking soda, salt, sour cream, boiling water, vanilla flavoring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453773 (may not work)