Published in Gourmet Magazine sometime in the 1960’s, this became a family and personal favorite.
| 3 | cups flour |
| 3 | cups sugar |
| 1 | cup cocoa |
| 3 | tsp. baking powder |
| 1 | tsp. salt |
| 1 | cup (2 sticks) softened butter |
| 1½ | cups milk |
| 3 | tsp. vanilla |
| 3 | eggs |
| ¼ | cup light cream (more milk works fine, too) |
1. In a large bowl of an electric mixer, combine dry ingredients. Make a well in the center and add butter, milk and vanilla. Beat mixture for 5 minutes.
2. Add eggs, one at at time, and cream, beating thoroughly after each addition.
3. Pour batter into well-oiled 10” tube pan and bake at 325º for 1½ hours or until it tests done. Cool completely on a wire rack and remove from pan.