Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Packed brown sugar |
| 1 cup | Butter or margarine -- |
| \N \N | Softened |
| 4 eaches | Eggs |
| 2 teaspoons | Vanilla extract |
| 2⅔ cup | All-purpose flour |
| ¾ cup | Baking cocoa |
| 1 tablespoon | Baking soda |
| ½ teaspoon | Salt |
| 1⅓ cup | Sour cream |
| 1⅓ cup | Boiling water |
| \N \N | FROSTING: |
| ½ cup | Butter or margarine |
| 3 \N | Squares unsweetened |
| \N \N | Chocolate -- 1 ounce each |
| 3 \N | Squares semisweet chocolate |
| 1 ounce | Each |
| 5 cups | Conrectioners' sugar |
| 1 cup | Sour cream -- 8 ounces |
| 2 teaspoons | Vanilla extract |
In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 deg. for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake. Yield: 12-14 servings Recipe By : Taste of Home