1 cup butter
3 cups sugar
½ cup canola oil
5 eggs
3 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa
1 ¼ cups milk, sour cream, cola. or coffee
1 teaspoon 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 using paper liners line three 12 count muffin tins for cupcakes.
Cream the butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift flour, baking powder, salt and cocoa together. Combine the cola and the vanilla. Add dry ingredients to butter mixture alternating with cola, beginning and ending with flour mixture.
Pour the batter into the prepared pan. Bake the tube pan for 1 hour 15 minutes or until a toothpick inserted into the center comes out clean. Bake the loaf pans for 55 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 pan and cool completely. Remove the cupcakes from the pan immediately and cool completely on a wire rack.
Chocolate cola frosting works well with this cake or consider serving with raspberries and whipped cream.
