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GEORGIAN CHOCOLATE POUND CAKE 
1 c. butter
3 c. sugar
3 c. sifted flour
1 c. cocoa
3 tsp. baking powder
1 tsp. salt
1 1/2 c. milk
3 eggs
1/4 c. evaporated milk
1 tbsp. vanilla

In large bowl, cream butter and sugar until light and fluffy. Add sifted dry ingredients alternately with milk to butter mixture. Beat 3 minutes. Add eggs one at a time and beat. Add evaporated milk and vanilla and beat 2 minutes. Bake in greased and floured 12 cup Bundt Pan at 325 degrees for 1 1/2 hours or until cake tests done. Cool in pan 10 to 15 minutes and turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar.
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