Ingredients
- 1 cup unsweetened cocoa
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1 tsp salt
- 3 sticks butter, softened for 30 minutes
- 3 cups sugar
- 2 tsp vanilla
- 5 eggs
- 1 cup buttermilk
- ¼ cup water
Directions
Preheat oven to 325. Butter and flour a 10 inch bundt pan, shaking off excess flour.
Sift together flour, cocoa, baking powder and salt. Set aside.
Cream butter until light and fluffy. Add sugar and cream on high speed. Add vanilla and mix. Add eggs one at a time, beating well after each addition.
Add flour mixture and buttermilk/water alternately, beginning and ending with dry ingredients. Do not overmix!
Pour into prepared pan. Tap on counter to remove any air pockets. Bake on center rack for 1 hr 15 min or until cake tester comes out clean.
Cool for 15 minutes before removing from pan. Invert onto cooling rack and complete cooling. Dust with powdered sugar before serving.
