Created by Kerfuffle-Upon-Wincle (KUW) on March 7, 2015
Step 1: Preheat oven at 325 degrees Fahrenheit.
Step 2: Sift together salt, flour and cocoa (and cream of tartar if using dutch-processed cocoa).
Step 3: Cream together butter, both sugars, and eggs. (See NOTE).
Step 4: Add optional instant coffee granules for a mocha pound cake!
Step 5: Add vanilla.
Step 6: Combine sour cream and baking soda.
Step 7: Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
Step 8: NOTE: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
Step 9: Pour into a greased and floured 10 inch tube pan, or a 12-cup bundt pan sprayed with baking spray containing flour.
Step 10: Bake 1 hour and 20 minutes. (I cover the cake with aluminum foil for the last 20 minutes of baking.)