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 commercial sour cream
1 c. boiling water
2 tsp. vanilla extract

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

Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water; mix well. Stir in vanilla.

Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done. Cook cake in pan 10 to 15 minutes; remove from pan and cool completely. Yield: One 10 inch cake.