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Serving suggestion: Dust with confectioners' sugar and serve with milk
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Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
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Butter and flour a bundt pan or tube pan.
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(You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
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In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy.
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Mix in the sugar.
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One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
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Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
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Add 1/3 of the flour mixture; then 1/3 of the ice water.
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Repeat, mixing after each addition.
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Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
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Let cool in the pan on a rack, then carefully turn the cake out.
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Just before serving, sift confectioners' sugar over the top.
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Serve with very cold milk!
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Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving.
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This cake is really moist and keeps for days.
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I just finished one that's been hanging around the kitchen for 6 days!
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You could frost it with creamy white icing but it hardly needs it.
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My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.
