The Best Cake Ever

I thought I'd post the chocolate cake recipe I used for Eric's cake this year. Actually, I used this recipe last year too. You might recall that this year the cake was a sorry 1/3 of a triple layer cake. But last year, it was an extra wide, double layer cake... in the shape of a heart. And last year there were many more people here to celebrate with us. The cake received rave reviews both years, so I figure the recipe must be worth passing on.

Mocha Layer Cake

prep: 40 min.

bake: 30 min. + cooling

1 c. butter, softened

3 c. packed brown sugar

4 eggs

3 tsp. vanilla extract

3 c. flour

3/4 c. baking cocoa

3 tsp. baking soda

1/2 tsp. salt

1 1/2 c. brewed coffee, cooled

1 1/3 c. sour cream

Frosting:

2- 8 oz. packages cream cheese, softened

1/2 c. butter, softened

8 squares (1 oz. each) unsweetened chocolate, melted

1/2 c. brewed coffee, cooled

3 tsp. vanilla extract

6 c. confectioners' sugar

In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream. Pour into three greased and floured 9- inch round baking pans. Bake at 350 degrees 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.

In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving. 14-16 servings (but I think it could serve at least 20, depending on how you cut it!).

And from last year, 29 candles on that cake-