Chocolate Sour Cream Cake with Chocolate Frosting

In a saucepan over medium low heat, combine cocoa, 3/4 cup sugar, 1 egg yolk, and milk. Cook, stirring constantly to prevent sticking, until thickened. Cool. Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream. Add vanilla and cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Line bottoms of three 8-inch layer pans with wax paper. Pour batter evenly into the three pans. Bake at 350° for 30 to 35 minutes. Turn out onto racks and peel off wax paper. Cool. Frost with Chocolate Butter Frosting or your favorite frosting.

Chocolate Butter Frosting

• 1/2 cup soft butter
• 1 pound sifted confectioners' sugar (about 4 1/4 cups sifted, 3 3/4 cups unsifted)
• dash salt
• 1 teaspoon vanilla extract
• 3 squares melted unsweetened chocolate
• 3 tablespoons heavy cream or half-and-half (more or less)

Cream soft butter; gradually add sifted confectioners' sugar. Add dash of salt, vanilla extract, melted chocolate, and about 3 tablespoons of cream. Beat until smooth and spreading consistency, adding more cream if necessary.

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