1 1/2 c. unsifted flour
1/2 c. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
2 c. granulated sugar
1 c. firmly packed light brown sugar
1 c. butter, softened
1 tsp. vanilla extract
6 eggs
1 (8 oz.) container sour cream or 1 c. buttermilk
Confectioners' sugar (opt.)

Preheat oven to 325 degrees. Stir together flour, cocoa, baking powder, baking soda and set aside. In a large bowl beat sugar, butter and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream or buttermilk alternately with dry ingredients.

Pour into well-greased and floured 10 inch bundt or tube pan. Bake 1 hour and 25 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Sprinkle with confectioners' sugar, if desired.