8 ounces sour cream
3 cups sugar
1 t pure vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking powder
¾ cup cocoa plus extra for dusting
Preheat the oven to 325°.
Butter a 10-inch Bundt pan and dust with cocoa powder.
Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
In another bowl, whisk together the flour, baking powder, and cocoa. Add ½ the flour mixture to the creamed mixture, beat well, add the remaining flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Test for doneness and continue to bake for an additional 15 minutes if necessary.