Categories: Dessert

Ingredients

• 1 cup baking cocoa
• 1 cup boiling water
• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups cake flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (8 ounces) sour cream
• FROSTING:
• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup butter, cubed
• 1 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 4-1/2 to 5 cups confectioners' sugar

Directions

1. Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.

2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator.

4. Yield: 16 servings.

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