Categories: Cakes

Ingredients

• 1 cup butter, softened
• 3 cups packed brown sugar
• 4 eggs
• 2 tsp. vanilla extract
• 2 2/3 cup all-purpose flour
• 3/4 cup baking cocoa
• 3 tsp. baking soda
• 1/2 tsp. salt
• 1 1/3 cups sour cream
• 1 1/3 cups boiling water
• Frosting:
• 1/2 cup butter, cubed
• 3 oz. unsweetened chocolate, chopped
• 3 oz. semisweet chocolate, chopped
• 5 cups confectioners' sugar
• 1 cup (8 oz.) sour cream
• 2 tsp. vanilla extract

Directions

1. Preheat oven to 350 degrees. Grease and flour three 9-inch round baking pans.

2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3. In another large bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in boiling water.

4. Transfer batter to prepared baking pans. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans 10 minutes. Remove from pans to wire racks to cool completely.

5. For the frosting, in a metal bowl over simmering water, melt butter, unsweetened chocolate and semisweet chocolate; stir until smooth. Cool slightly.

6. In a bowl, combine confectioners’ sugar, sour cream and vanilla extract. Add the melted chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftover cake.

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