Betty's Double Chocolate Bundt Cake

Betty demonstrates how to make a Double Chocolate Bundt Cake. This is the cake that we had for our Labor Day cookout. My family loves it!
Double Chocolate Bundt Cake
1 cup unsweetened cocoa powder
1 cup boiling water
8 ounces sour cream
1 ½ cups (3 sticks) butter, softened
2 ¼ cups sugar
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs
1 tablespoon vanilla
1 ½ cups mini chocolate chips
cooking oil spray
confectioner’s sugar for garnish (optional)
In a medium-sized bowl, mix boiling water and cocoa powder with a spoon until combined. Stir in sour cream and set aside. In a very large bowl, beat the butter and sugar on medium speed of an electric mixer until light and fluffy. Add flour, salt, baking powder, and baking soda. Beat in the 4 eggs, one at a time. Beat in vanilla. Add the cocoa-sour cream mixture and continue to beat until well-blended. Stir in mini chocolate chips. Pour batter into a Bundt cake pan that has been sprayed with cooking oil spray. Bake at 325 degrees (F) about 1 hour, or until cake tester comes out clean. Let cake cool in pan on cooling rack until easily removed. Transfer to a flat cake plate and sprinkle with confectioner’s sugar, if desired. The taste is amazing! --Betty :)
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