1 3/4 c. flour
1 3/4 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. butter (softened)
1 1/2 c. sour cream
1/4 c. milk
2 eggs
1 tsp. vanilla
Chopped nuts (if desired)
Cocoa Glaze (see below) Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add butter, sour cream, milk, eggs and vanilla; blend on low speed, then beat for 3 minutes on medium speed. Pour batter into a well-greased and floured Bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool on wire rack. Glaze with Cocoa Glaze and garnish with nuts. Yield: 12 servings. COCOA GLAZE: 3 tbsp. butter
2 tbsp. cocoa
3 tbsp. milk
1 c. confectioners sugar
1/2 tsp. vanilla Melt butter in small saucepan over low heat; add cocoa and stir until smooth. Add milk, stirring until well blended. Remove from heat; beat in confectioners sugar and vanilla until smooth. Drizzle over top of inverted cake and down the sides. | 
