-------------------------QUICK CHOCOLATE SAUCE (OPT------------------------2 tb Margarine or butter one third c Unsweetened cocoa 1 cn Sweetened condensed milk one third c Water 1 ts Vanilla Preheat oven to 160ºC 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 25 cm 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. ----