Ingredients

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

Directions

1. Preheat oven to 350°. Grease and flour three 9-in. 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. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

3. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

5. In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.

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