Chocolate Sour Cream Bundt Cake

I got this recipe online after cleaning out my fridge and realizing I had WAY too much sour cream than I could use up before the expiry date. It's very rich and very delicous! I recommend a scoop of vanilla ice cream on top of each slice.

1 3/4 c. flour
1 3/4 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. butter (softened)
1 1/2 c. sour cream
1/4 c. milk
2 eggs
1 tsp. vanilla
Cocoa Glaze (see below)

Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add butter, sour cream, milk, eggs and vanilla; blend on low speed, then beat for 3 minutes on medium speed.
Pour batter into a well-greased and floured Bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool on wire rack. Glaze with Cocoa Glaze and garnish with nuts. Yield: 12 servings.


COCOA GLAZE:

3 tbsp. butter
2 tbsp. cocoa
3 tbsp. milk
1 c. confectioners sugar
1/2 tsp. vanilla

Melt butter in small saucepan over low heat; add cocoa and stir until smooth. Add milk, stirring until well blended. Remove from heat; beat in confectioners sugar and vanilla until smooth. Drizzle over top of inverted cake and down the sides.

Enjoy!

~Anne :)