1 1/2 c. butter, softened
3 c. sugar
5 eggs
3 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) carton sour cream
1 c. boiling water
2 tsp. vanilla

Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients, add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Mix well after each addition. Add water and mix well. Stir in vanilla.

Pour batter in a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes. Remove from pan and cool completely.