Buttermilk Chocolate Pound Cake          


Ingredients
sifted cocoa/for pans
2 Cups butter room temp
3 Cups sugar
6 Large eggs room temp
3 1/4 Cups flour, all-purpose
1/4 Teaspoon salt
1/2 Teaspoon baking soda
3/4 Cup cocoa
3/4 Cup buttermilk room temp
1 1/2 Teaspoons vanilla extract


Method:
Preheat the oven to 350ºF. Butter a 9 1/2 inch tube pan then dust with sifted cocoa. Cream the butter with an electric mixer. Add the sugar gradually; continue to beat for 5 full minutes. Add the eggs, one at at time, mixing well after each. In a separate bowl, using a wire whisk or fork, mix together the flour, salt, baking soda and cocoa.

Alternately add the dry ingredients and the buttermilk and vanilla to the batter, ending with the flour mixture. Pour into prepared pan. Bake for about 70-75 minutes, being extra careful not to overcook. Let the finished cake cook in the pan for 10 minutes then turn the cake out on a wire rack and let cook completely.