2 sticks softened butter
3 cups all purpose flour (I like White Lily all purpose best)
3 cups white sugar
6 large eggs
1/2 tsp. salt
1/4 tsp. baking soda
5 tablespoons unsweetened baking cocoa(I use Ghiardelli)
8 oz. sour cream
1 12 oz. pkg of mini semi-sweet chocolate morsels (regular sized will be too heavy)

Preheat oven to 300 degrees. Cream butter and sugar together. Add eggs one at a time, beating just till yellow disappears. Turn mixer off and add all dry ingredients. Mix on lowest speed until blended (about 30 seconds). Mix on medium-high for about 30 seconds, adding the sour cream as mixing. At the end, lightly mix in package of MINI chocolate morsels. This requires a large bundt pan (12 cup). Pour into bundt pan (I use Pam Flour/Crisco Flour spray to keep it from sticking--or you can do the old method of grease the pan and lightly flour). Bake 60-80 minutes...it's done when a long toothpick inserted in the middle comes out clean.

I usually put the timer on 40 minutes and cover the bundt with foil during that time. I then take the foil off and bake for about 20 more minutes and then start checking with the toothpick. When done, I put the pan on the stovetop for 5 minutes to cool before I turn it over on a plate.

Tips:
Don't overbeat. That toughens the cake.
Other brands of flour will work, but the cake may be heavier.
Don't get overeager when mixing the dry ingredient. Low means low, or you will be wearing flour.
This is low fat only in your dreams.
Dust the cake with powdered confectioner's sugar for a decorative touch (and to hide any areas that stuck to the pan).