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Preheat oven to 325 F. Butter a 2 12-hole bundlette pans.
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In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
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Mix milk and sour cream in a small bowl.
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In another bowl, add butter and sugar. Beat until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
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With the hand mixer on low speed, add flour and milk mixture alternatively, ending with flour.
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Transfer the batter into the greased bundlette pans.
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Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
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Remove from the pan and cool completely before inverting and frosting.