Best Chocolate Cake



Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to prepared pans.

Bake at 350° for 20-25 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 completely.

For frosting, in a small heavy saucepan, melt chips and butter over low heat.

Transfer to a large bowl; cool for 5 minutes.

Stir in sour cream. Gradually beat in confectioners' sugar until smooth.

Spread between layers and over top and sides of cake.

Garnish with chocolate curls if desired.

Refrigerate leftovers.

Yield: 16 servings