3/4 cup butter
3 eggs
2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla
1 1/2 cup milk
Allow butter and eggs to stand at room temp for 30 min. Lightly grease bottoms and sides of 3 8x 1 1/2″ cake pans, floor each pan lightly and discard any flour that does not stick to pan. Preheat oven to 350. In medium bowl, stir the flour, cocoa, baking soda, baking powder and salt. Set aside.
In large bowl, beat butter with mixer for 30 seconds on medium speed. Gradually add sugar, about 1/4 cup at a time u till well mixed. Scrape side of bowl and beat for another 2 min. Add eggs, one at a time, beating about 1 min per addition. Alternantely add flour mixture and milk to egg and butter mixture beating for about
20 seconds per addition. Spread evenly into prepared pans.
Bake for 30 to 35 min or until cake is done in center when a toothpick is inserted.
Prepare chocolate frosting, fill and frost cake. Store cake in fridge.
Chocolate frosting:
In large saucepan, combine one 12 oz. Package (2 cups) semi-sweet chocolate chips with 1 stick butter. Heat over low heat until melted, stirring often. Cool for 5 min. Stir in one 8 oz. Carton sour cream. Gradually add 1 lb box of powdered sugar, beating until mixture is smooth. Add 1/2 teas vanilla and beat until blended. Fill and frost cake. If desired, sprinkle chocolate curls on top or crushed pecans over cake.
Chocolate Castles 