2 cups all-purpose unbleached flour
1 tsp baking powder
1 tsp baking soda
1/4 cup cocoa powder (I use Hershey's)
1/4 lb (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
2 Tbsp nonfat (skim) milk
1 tsp vanilla extract
1 cup (8 oz) sour cream
2-3 Tbsp confectioners sugar
Preheat oven to 350°F. (Note: if using a ceramic pan, do not preheat the oven.) Spray the inside of a small (5-cup) Bundt pan or loaf pan with baking spray, and set aside. If you're using a Bundt pan, roll a small piece of parchment paper, an inch or so taller than the pan; place the Bundt pan on a sheet pan, and insert the parchment paper in the hole. If the cake rises above the top of the pan, it won't slide down in the center.
In a mixing bowl, stir together the flour, baking powder, baking soda and cocoa powder.
In the bowl of a Kitchenaid-type stand mixer, cream together the butter, 1 cup of sugar, and the eggs, until the eggs turn light yellow. Stir in the milk and vanilla. Add to the egg mixture, alternating, the dry ingredients and sour cream.
Pour the batter into the pan and spread evenly.
Bake for 45 minutes (if using a ceramic pan, place the pan in a cold oven, set to 350F, and bake for 60 minutes), or until a tester comes out clean.
Set the pan on a wire rack to cool for 15 minutes, then invert the pan and remove the cake. Let it cool completely.
Before you're ready to serve, place confectioners sugar in a sieve, and shake over the cake. (If the cake isn't cooled, the sugar will melt.)
Serve, or wrap and freeze (don't top with confectioners sugar or glaze if you're going to freeze the cake).