Chocolate Bundt Cake

Ingredients 

• 2 1/2 cups all-purpose flour 
• 1/2 cup unsweetened cocoa powder 
• 1 teaspoon baking soda 
• 3/4 teaspoon salt 
• 1/2 cup whole milk 
• 1/2 cup sour cream (4 ounces) 
• 8 ounces (2 sticks) unsalted butter, plus more for pan 
• 1 1/2 cups sugar 
• 4 large eggs 
• 1 teaspoon pure vanilla extract 
• 1/2 cup chopped walnuts/pecans (optional) 

• Directions 

1. 
   
   Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl. 
2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.) 
3. 
   

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