1 c Butter (or marg.); softened 1/2 c Cocoa
2 c Sugar 1/4 ts Baking soda
1 c Sugar, brown; firmly packed 8 oz Sour cream
6 lg Eggs 1 ts Vanilla extract
2 1/2 c Flour, all-purpose
Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugars, beating at medium speed 5 ot 7 minutes. Add
eggs, one at a time, beating just until yellow disappears.
Combine flour, cocoa, and soda; add to butter mixture alternately
with sour cream, beginning and ending with flour mixture. Mix at low
speed just until blended after each addition. Stir in vanilla. Pour
batter into a greased and floured 10″ tube pan.
Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire
rack 10 to 15 minutes; remove from pan, and cool completely on wire
rack.
SOURCE: Southern Living Magazine Home for the Holidays. Typos by Nancy
Coleman.
Yields
1 cake (10″)