Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.
Bake in a greased pan at 325° for 1 hour 25 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger.
Icing (optional)
Dissolve the cocoa in the hot milk.
Put the sugar, butter and vanilla into a bowl (do not melt the butter).
Pour in the cocoa/milk mixture and stir (or use a mixer on low setting) until the butter is melted and the icing is smooth and creamy.
Spread evenly over the top of the finished cake (but not before cake has cooled completely).
Notes
Serving size: 1 slice Calories: 305.8 Fat: 8.8 g Saturated fat: 3.7 g Unsaturated fat: 2.4 g Trans fat: 2.1 g Carbohydrates: 53.8 g Sugar: 40.5 g Sodium: 53.6 mg Fiber: 1.0 g Protein: 3.7 g Cholesterol: 43.5 mg