1 cup butter
8 eggs
8 ounces sour cream
2 1/2 cups flour
1/2 cup cocoa
1/4 teaspoon baking soda
2 cups sugar
1 cup brown sugar
1 teaspoon vanilla extract
powdered sugar

Let butter, eggs and sour cream stand at room temperature 30 minutes. Heat oven to 325°F. Grease and flour 10 inch fluted tube pan or regular tube pan. Sift together flour, cocoa and baking soda. Beat butter 30 seconds on medium. Gradually add sugars, beating 10 minutes till very light. Add vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and sour cream to butter mixture, beating after each addition till just combined. Pour into prepared pan, which will be full. Bake 85-90 minutes till toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes before turning out onto rack to cool completely. Dust with powdered sugar after cool.