1 1/4 c. well-stirred all-purpose flour
1/4 c. cocoa
1/8 tsp. baking soda
1/4 lb. stick butter, cut into 8 equal parts
1 c. granulated sugar
1/2 c. firmly packed dark brown sugar
1/2 tsp. vanilla
3 lg. eggs
1/2 c. sour cream

Stir together flour, cocoa, and soda. Cream butter, sugars and vanilla. Beat in eggs, one at a time, until blended. Add flour mixture and sour cream; beat gently just until smooth.

Bake in a greased and floured 6-cup fluted tube pan in a preheated 325 degree oven 45-55 minutes or until a cake tester inserted in center comes out clean.

Cool on wire rack for 5 minutes. Loosen edges and around tube; turn out on rack. Cool completely.