Chocolate Pound Cake

Preheat oven to 325°F. Spray pan with vegetable pan spray.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, chocolate and vanilla; mix well. Combine flour and salt; stir baking soda into sour cream.

Alternately add sour cream and flour mixture to butter mixture. Pour batter into prepared pan.

Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Refer to baking chart in techniques section for baking times and temperatures for specific pans.

YIELD: Makes about 6 1/3 cups batter.

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