Peppermint Chocolate Pound Cake © 1992

3 cups plus 2 Tbl. All Purpose Flour, sifted
3 tsp. Baking Powder
1 tsp. salt
2/3 cup Unsweetened Cocoa Powder, unsifted
1 cup Unsalted Margarine (or Butter), softened at room temperature

3 cups Granulated Sugar
4 large Eggs, at room temperature
1 Tbl. "Adams Best" Vanilla
1 tsp. "Adams" Butter Flavoring
1 Tbl. "Adams" Chocolate Extract
2 tsp. "Adams" Peppermint Extract
1 1/2 cups Milk, at room temperature
1/4 cup Sour Cream, at room temperature

Preheat oven to 325 degrees. Lightly grease and flour a 10 inch tube pan. Line the bottom with a circle of waxed paper cut to fit pan. Grease the waxed paper. Sift together flour, baking powder, salt, cocoa. Set aside. Cream margarine at high speed for 3 minutes. Add sugar to margarine 1 cup at a time, beating well after each addition. Beat in eggs, one at a time. Continue beating for at least 3 minutes after adding the last egg. Add "Adams Best" Vanilla, Adams Butter Flavoring, Adams Chocolate Extract, Adams Peppermint Extract. Reduce speed to low. Alternately add the sifted dry ingredients (1/3 at a time) with the milk (1/2 at a time). Add sour cream. Beat for 4 minutes at low speed. Carefully pour and scrape batter into tube pan. Gently shape and tap pan to level batter. Bake on the lower third level rack for 75 to 90 minutes, or until toothpick inserted into center comes out clean. Allow to cool in pan for 5 minutes. Carefully invert on rack to remove from pan. Remove waxed paper. Allow to cool completely.

Adams Extract