Three-Layer Chocolate Cake

Jane Lumpkin Clotiaux (originally from Pat Burns)
Yield: 8-10 servings

This is the best chocolate cake I have ever eaten! Pat Burns, a friend that I play Chicken Foot dominoes with at our Fun Friday events at church gave me this recipe. She is an excellent baker! (Nov 2010)

3 cups packed brown sugar
3 sticks butter
5 eggs
2 tsp vanilla
2 2/3 cups flour
3/4 cocoa
1/2 tsp salt
1 1/3 cups sour cream
1 1/3 cups boiling water
1 Tbsp baking soda

Frosting
1 cup butter
3 squares unsweetened chocolate
3 squares semisweet chocolate
5 cups powdered sugar
1 cup sour cream
2 tsp vanilla

Cake: Cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt. Add alternating with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pat says you should use a wooden spoon for this part of mixing the cake. Pour into three round 9-inch cake pans. Bake at 350˚F for 35 minutes. Cool in pans ten minutes. Remove to racks to cool completely. 

Frosting: Melt butter and chocolate together and mix thoroughly and cool somewhat. In mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and whip until fluffy