1 c Baking cocoa
1 c Water; boiling
1 c Butter; softened
2 1/2 c Sugar
4 lg Eggs; room temperature
2 ts Vanilla extract
3 c Cake flour
2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 c Sour cream
MMMMM--------------------------FROSTING-------------------------------
2 c Semisweet chocolate chips
1/2 c Butter; cubed
1 c Sour cream
1 ts Vanilla extract
4 1/2 c Confectioners' sugar; up to
-5 c
Assorted gold sprinkles;
-(optional)
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.
Pour into three greased and floured 9" round baking pans. Bake at
350 F until a toothpick inserted in the center comes out clean, 30
to 35 minutes. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
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. If desired,
decorate with sprinkles.
Store in the refrigerator.
M's note: if there are enough leftovers to refrigerate, you're doing
something wrong.
