Ingredients:
- 2/3 cup butter, softened
- 1 3/4 cups sugar
- 2 eggs
- 1 ts vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa, Hershey's
- 1 1/2 teaspoons baking soda
- 1 ts salt
- 1 1/2 cups sour cream
- .
- Pink Buttercream Icing
- 1/2 cup butter, softened
- 4 1/4 cups confectioners' sugar (1 pound unsifted)
- 1/4 cup milk, approximate
- 2 teaspoons vanilla extract
- 1/4 teaspoon red food color, or enough to make desired color (optional)
- maraschino cherries and chocolate curls, optional, for garnish
Preparation:
Preheat oven to 350°. Grease and flour two 9-inch layer cake pans.In large mixing bowl, beat butter and sugar on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition; beat in vanilla, beating until well blended.
Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed.
4. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Prepare frosting. In small bowl, beat butter until light and fluffy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color, if using.
Frost top of 1 layer; place second layer on top. Frost top & sides of entire cake. Garnish with maraschino cherries or chocolate curls, if desired.
10 to 12 servings.
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