2 3/4 c. flour
1 1/2 c. sugar
1/2 lb. butter (room temp)
3 eggs
1 c. sour cream
1 tsp. vanilla extract
1 tsp. baking soda
1/2 c. sweetened instant cocoa (Nestles)
3/4 c. semi sweet chocolate chips

Use a 10 inch (12 cup) fluted tube pan or bundt. Preheat oven to 350 degrees. In large bowl mix sugar and flour together. Cut in butter until crumbly (butter pieces no larger than peas). Set aside 1/2 cup of mixture for later. To the remaining mixture add eggs, sour cream, vanilla and baking soda. Beat with mixer until smooth (do not beat by hand; may lead to tendonitis) ! Pour 1/2 of batter into well greased 10 inch bundt pan. Sprinkle instant cocoa mix on top of this layer to cover completely. Mix chocolate bits into remaining batter and spoon batter on top of first layer in pan. Sprinkle 1/2 cup of crumbly mixture (that was saved from first step) over batter to cover completely. Bake 1 hour and 15 minutes. Remove and cool. When cool; carefully extract from bundt pan.