How To make Mahogany Pound Cake

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
:

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. :