This cake freezes very well and is terrific to have on hand for unexpected guests. Die-hard chocoholics: Spread your favorite chocolate frosting on top!

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder
• Pinch of salt
• 2 sticks unsalted butter, softened
• 2 cups granulated sugar
• 5 eggs
• 3/4 cup sour cream
• 1 tablespoon pure vanilla extract

Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.

Sift together the flour, baking powder, baking soda, cocoa and salt and set aside. Using an electric mixer, cream together the butter and sugar until very fluffy. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture and sour cream alternately, beginning and ending with flour. Add the vanilla and mix well.

Pour the batter into the prepared pan. Bake for 1 3/4 hours, or until a cake tester inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Invert onto a cake plate and serve.