Description
CAKE
3 c. butter, softened
3 c. packed brown sugar
4 eggs
1 T. vanilla extract
3 c. all-purpose flour
3/4 c. baking cocoa
1 T. baking soda
1/2 t. salt
1-1/2 c. brewed coffee, cooled
1-1/3 c. sour cream
FROSTING
2 pkg. (8 oz.) cream cheese, softened
1/2 c. butter, softened
8 squares (1 oz. ea.) unsweetened chocolate, melted
1/2 c. brewed coffee, cooled
1 T. vanilla extract
6 c. powdered sugar
CAKE
In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream. Pour into 3 greased and flowered 9” 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.
FROSTING
In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee, and vanilla until blended. Gradually beat in powdered sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving. Serves 14-16
