Submitted by: B. Romig

1 1/2 c. butter, softened
3 c. sugar
5 eggs
3 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1 8-oz. carton sour cream
1 c. boiling water
2 tsp. vanilla extract

Cream butter, gradually adding sugar; beat well. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water and mix well. Stir in vanilla. Pour batter into greased and floured 10 inch tube pan. Bake at 325° F, 1 hour and 20 minutes or until done. Cool in pan 10-15 minutes remove from pan and cool completely.

Creamy Chocolate Glaze
2 1/4 c. sifted powdered sugar
3 Tbsp. cocoa
1/4 c. butter, softened
3-4 Tbsp. milk

Combine sugar and cocoa, mixing well, add remaining ingredients, beat until smooth. Pour over top of warm cake, allow drizzling down sides. Sprinkle with chopped pecans, if desired.