Sour Cream Chocolate Cake

"Impressive to look at but easy to make, this cake is a good old-fashioned 'Sunday supper' dessert that melts in your mouth," relates Marsha Lawson from Pflugerville, Texas. From Taste Of Home 1999

• Ready In: 1 hr 5 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 1  cup  baking cocoa
• 1  cup boiling water
• 1  cup butter or 1  cup margarine, 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 sour cream

• FROSTING

• 2  cups  semi-sweet chocolate chips
• 1⁄2 cup butter, cubed
• 1  cup sour cream
• 1  teaspoon vanilla extract
• 4 1⁄2-5  cups confectioners' sugar

Directions

1. 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.
2. 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.
3. In a microwave, melt chocolate chips and butter over low heat; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Add sour cream and vanilla; beat until blended. 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.