---------- Recipe via Meal-Master (tm) v8.05
  
       Title: MAHOGANY POUND CAKE *
  Categories: Cakes, Sauces
       Yield: 12 Servings
  
 ------------------------------PATTI - VDRJ67A------------------------------
   2 1/2 c  Flour
     1/2 c  Unsweetened cocoa
     1/2 ts Baking powder
     1/4 ts Baking soda
       2 c  Sugar
       1 c  Light brown sugar; packed
       1 c  Margarine or butter; soften
       1 ts Vanilla
       6    Eggs
       8 oz Sour cream
 
 -------------------------QUICK CHOCOLATE SAUCE (OPT-------------------------
       2 tb Margarine or butter
     1/3 c  Unsweetened cocoa
       1 cn Sweetened condensed milk
     1/3 c  Water
       1 ts Vanilla
  
   Preheat oven to 325~. Stir together flour, cocoa, baking powder, and baking
   soda; set aside. In large mixer bowl, beat sugars, margarine and vanilla
   until light and fluffy. Add eggs, one at a time, beting well after each.
   Beat in sour cream alternately with dry ingredients. Pour into well greased
   10″ tube or bundt pan. Bake 1 hour and 25 minutes or until tested done.
   Cool 10 minutes; remove from pan. Sprinkle with powdered sugar if desired.
   Serve with Quick Chocolate Sauce if desired.
   
   QUICK CHOCOLATE SAUCE: In heavy saucepan, melt margarine; stir in cocoa
   until smooth. Stir in remaining ingredients; mix well. Over medium heat,
   cook and stir until smooth and thickened, about 5 minutes. Serve warm over
   cake or ice cream. Refrigerate leftovers. To reheat, place desired amount
   of sauce in small heavy saucepan with a small amount of water. Over low
   heat, stir constantly until heated through.
  
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