This recipe is altitude-tested and works in an 8- or 10-cup bundt pan.
Ingredients
3/4 (1 1/2 sticks) cup butter
1 cup plus 2 tablespoons sugar
3 eggs
2 1/4 cups flour
3/4 teaspoon salt
3 teaspoons baking powder
1 cup plus 2 tablespoons milk
1 1/4 teaspoons vanilla
1/3 cup unsweetened cocoa
3/4 cup sugar
Directions
Cream butter and sugar. Add eggs and beat well. Blend dry ingredients and add, alternating with milk. In a small bowl, combine cocoa and sugar. Generously grease a 2- or 3-quart Bundt pan. Spread half of batter in pan. Sprinkle most of the cocoa mixture over batter. Cover with the rest of the batter and finish with remaining cocoa. Bake 35-45 minutes, until a toothpick inserted in cake comes out clean. Cool 1/2 hour, then invert onto plate.
