Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter, softened |
| 1 cup | Firmly packed brown sugar |
| 2½ cup | All purpose flour |
| ½ cup | Cocoa |
| 2 teaspoons | Vanilla |
| 2 cups | Sugar |
| 6 \N | Large eggs |
| ¼ teaspoon | Baking soda |
| 8 ounces | Sour cream |
| \N \N | Powdered sugar (optional) |
Beat butter at medium speed about 2 minutes. Gradually add sugar, beating at medium speed for 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour, baking soda, and cocoa; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Mix at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Sprinkle with powdered sugar, if desired.