INGREDIENTS:

1/2 Cup Cocoa                                             1 Cup soft Butter

2 cups Cake Flour                                        1-7/8 cups Brown Sugar

1-1/2 tsps. Baking Soda                               3 Eggs

3/4 tsp. Baking Powder                                1 Tbsp. Vanilla

3/4 tsp. Salt                                                1-1/4 cups Buttermilk

DIRECTIONS:

1. Lightly spray a full-size Bundt Pan; adjust oven shelf to the middle rack and preheat to 350 degrees.  (If using a black pan, preheat to 325 degrees)
2.  In a small bowl, sift together theCocoa, Flour, Baking Soda and Powder and the Salt.
3.  Cream the Butter with the Sugar until light and fluffy; add the Vanilla and beat in the Eggs very thoroughly, one at a time.
4. Alternately add the Flour mixture and the Buttermilk in small portions; beat thoroughly after each addition.
5. Pour the Batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
6. Cool 10-15 minutes before removing from the pan.
7. When thoroughly cool, top with Fudge Frosting, allowing the frosting to run down the sides.  white-chocolate-fudge-frosting/

         YIELD:  1 Bundt Cake