Table of Contents
Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess. Whisk together flour, cocoa, baking soda, and salt. Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all.
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 5 minutes. With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition.
In large bowl, stir together flour, sugar, baking soda and salt. Stir in hot cocoa mixture. Add eggs and sour cream; beat on medium speed of mixer until well blended. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
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