2 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder 
1/2 tsp salt
1 cup unsalted butter, softened
2 cups sugar
3/4 cup sour cream
4 large eggs
1/2 cup milk
1/4 cup butter, softened
1/4 cup sour cream
1 pound box confectioners sugar
4 tbs coffee liqueur
2 tsp vanilla
1/4 cup unsweetened cocoa powder

Heat oven to 350 degrees.* Grease 3 round cake pans. Line pans with 
wax paper, grease paper. In bowl, mix flour, cocoa, baking powder, 
and salt. In 2nd bowl, beat butter and sugar until creamy. Beat in 
sour cream, then eggs. Beat in flour mixture alternating with milk. 
Divide among pans. Bake 30 min. or until springy to touch. Cool in 
pans 5 min. Invert, remove paper. 

FILLING/FROSTING- --In bowl, beat butter, sour cream. Beat in sugar, 
3 tbs liqueur, vanilla. FILLING---Remove 3/4 cup, chill 5 min. 
FROSTING---Beat cocoa, remaining liqueur into remaining butter 
mixture. Fill, stack, frost layers. Cut into slices and place on 
serving plates and serve with a cold glass of milk. MAKES 16 SERVINGS 


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