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1
Preheat oven to 350F
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2
Grease three eight inch cake pans.
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3
Line bottom with wax paper.
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4
Grease and flour paper.
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5
Heat milk and coffee in a small sauce pan until bubbles form around edge.
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6
Add to cocoa and whisk until smooth.
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7
Whisk in sour cream.
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8
cool.
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9
In medium bowl, combine flour, baking soda, baking powder, and salt.
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10
Beat butter in mixing bowl until light.
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11
Gradually beat in sugar until light and fluffy.
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12
Beat in eggs one at a time.
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13
Add vanilla.
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14
At low speed gradually beat in dry ingredients alternately with Chocolate mixture, beginning and ending with dry ingredients.
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15
Beat at medium speed 2 minutes.
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16
Pour into prepared pans.
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17
Bake 25 minutes, until top springs back when lightly when lightly touched.
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18
Cool pan on wire rack ten minutes.
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19
Invert cakes onto rack.
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20
Remove paper and cool completely, right side up.
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21
Creamy Fudge Frosting:.
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22
Heat Chocolate, sugar and cream, stirring constantly, in saucepan over medium heat until smooth.
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23
Remove from heat; stir in vanilla.
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24
Transfer to mixer bowl, and place in larger bowl of ice water.
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25
Let stand, stirring occasionally, until cold and thick.
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26
Remove from ice bath.
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27
Gradually beat in butter at high speed; beat until fluffy and stiff enough to hold it's shape.
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28
Place 1 layer on cake plate and spread with 3/4 cup frosting.
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29
Top second with second layer and another 3/4 cup frosting.
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30
Spread Top and sides with remaining frosting.
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31
Makes twelve servings.
