Chocolate Fudge Pound Cake

  2 sticks Margarine
  2 cups Sugar
  1 cup Brown Sugar Firmly Packed
  6 Eggs
  1 cup Sour Cream
  2 1/2 cups Adluh Biscuit Mix with Yellow Flakes
  1/2 cup Cocoa
  2 tsp Vanilla Extract

 
Cream margarine; gradually add sugar and brown sugar, beating well at medium speed with an electric mixer. Add eggs, one at a tine, beating after each addition. Combine or sift together biscuit mix and cocoa. Add to creamed mixture, alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until a wooden toothpick inserted in center comes out clean. Let cool in pan for 15 minutes. Remove from pan and let cool completely on wire rack. Serve warm, topped with vanilla ice cream and hot fudge sauce.