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1
Preheat oven to 350F.
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2
Grease and flour two 9-inch round cake pans, knocking out excess flour.
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3
Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt.
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4
In a small bowl whisk together sour cream, water, and vanilla.
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5
In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.
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6
Beat in eggs, 1 at a time, beating well after each addition.
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7
Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
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8
Divide batter between prepared pans and smooth tops.
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9
Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean.
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10
Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely.
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11
Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap.
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12
Thaw layers before proceeding with recipe.
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13
In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy.
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14
Add remaining ingredients and beat until combined well.
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15
Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting.
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16
Top frosting with remaining cake layer.
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17
If making tepee birthday cakes, stop here and reserve remaining frosting.
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18
If making conventional layer cake, spread top and side of cake with remaining frosting.
