Prep: 35 min. Bake: 30 min. + cooling
Yield: 16 Servings
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
•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-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.
• 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. Yield: 16 servings.
Nutritional Analysis: 1 slice equals 692 calories, 30 g fat (18 g saturated fat), 119 mg cholesterol, 451 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.
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