1 cup butter, at room temperature
½ cup canola oil
2 cups sugar
1 cup brown sugar
5 eggs
3 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa
1 ¼ cups sour cream
1 tablespoon vanilla extract
Preheat the oven to 350°. Grease and flour a 10 inch tube pan or 2 (9 by 5 by 3 inch) loaf pans or 3 (12 count) muffin tins for cupcakes.
Cream the butter, oil, and sugars with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift the flour, baking powder, salt and cocoa together. Combine the sour cream and the vanilla. Add dry ingredients to butter mixture alternating with the sour cream, beginning and ending with flour mixture.
Pour batter into the prepared pan. Bake the tube pan for 1 hour 10 minutes or until a toothpick inserted into the center comes out clean. Bake the loaf pans for 45 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans after baking for 30 minutes. Bake the cupcakes for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Rotate the cupcakes after 15 minutes of baking.
Cool the tube pan or loaf pans on a wire rack for 10 minutes then remove from the pan and cool completely. Remove the cupcakes from the pan immediately and cool completely on a wire rack.