1 c. butter
6 eggs
1 (8 oz.) carton sour cream
2 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking soda
2 c. granulated sugar
1 c. packed brown sugar
1 tsp. vanilla

Let butter, eggs and sour cream stand at room temperature 30 minutes. Generously grease and flour a 10-inch tube or Bundt pan; set aside. Sift together flour, cocoa powder and baking soda; set aside. In a large bowl, beat butter with a free-standing electric mixer on medium to high speed for 30 seconds. Gradually add sugars, beating about 10 minutes or until very light. Add vanilla. Add eggs, one at a time, beating 1 minute after each and scraping bowl frequently. Add flour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined.

Pour batter into pan (it will be full).

Bake in a 325°F oven for 85 to 90 minutes or until cake tests done. Cool in pan for 10 minutes. Remove from pan; cool. Sprinkle with powdered sugar before serving for an added touch.

Yield: 12 servings.