1 C butter
3 C packed brown
sugar
4 eggs
3 t vanilla
extract
3 C flour
¾ C cocoa
3 t baking
soda
½ t salt
1 ½ C brewed
coffee, cooled
1 1/3 C sour
cream
For the
frosting:
2 packages
cream cheese (8 ounces each) – softened
½ C butter –
softened
8 squared
unsweetened chocolate, melted (1 ounce each)
½ C brewed
coffee, cooled
3 t vanilla
extract
6 C powdered
sugar
Method:
Cream the
butter and sugar. Add the eggs and vanilla. Combine the flour, cocoa, baking
soda and salt. Also, whisk together the coffee and sour cream. Add the dry
ingredients to the butter and sugar alternating with the sour cream mixture.
Pour into three greased and floured 9-inch cake pans. Bake at 350 for about 30
minutes.
To make the
frosting: Cream the cheese and butter together. Add the chocolate , coffee and
vanilla. Gradually beat in the sugar. Spread between the layers and over the
top and sides of the cake.
Some notes:
This cake will serve lots and lots of people…..maybe 20! It’s really rich and
gloriously decadent. There is plenty of frosting to be generous – don’t skimp
between the layers. Store it in the refrigerator and bring to room temperature
before serving.
Tracy's Living Cookbook
