Ingredients

1 1/2 cups (3 sticks) butter, softened
3 cups sugar
2 1/2 teaspoons vanilla extract
5 eggs
2 1/2 cups all-purpose flour
1 cup cocoa
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk or sour milk
Halved pecans or walnuts (optional)

Vanilla Glaze:
1 1/2 cups butter or margarine
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 to 3 tablespoons hot water

Butter Rum Glaze (optional):
2 tablespoons light rum or 1 teaspoon rum flavoring

Heat oven to 325 degrees F. Grease and flour 12-cup fluted tube pan, 10-inch tub pan.
In large mixer bowl, beat butter, sugar and vanilla on medium speed of electric mixer for 3 minutes. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; add alternately with buttermilk to butter mixture, beating well just until blended. Pour into prepared pan. Bake 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar or glaze with Vanilla Glaze or Butter Rum Glaze. Garnish with pecans or walnut halves, if desired. Makes 18 servings.

Vanilla Glaze: In small saucepan, melt butter. Remove from heat; blend in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of desired consistency. Spoon onto cake, allowing some to drizzle down sides.

Directions

Butter Rum Glaze: Omit vanilla. Substitute 2 tablespoons light rum or 1 teaspoon rum flavoring. Stir in hot water, 1 teaspoon at a time, until glaze is of desired consistency.

Nutrition facts per serving: 460 cal., 21 g total fat, 110 mg chol., 400 mg sodium, 75 mg calcium, 61 g total carbo., 6 g pro.