Best Chocolate Cake

Ingredients:

• 3/4 cup butter, softened

• 2 cups sugar

• 3 eggs

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 3/4 cup baking cocoa

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 teaspoon baking powder

• 1-1/2 cups 2% milk
  
  CHOCOLATE FROSTING:

• 2 cups (12 ounces) semisweet chocolate chips

• 1/2 cup butter, cubed

• 1 cup (8 ounces) sour cream

• 4-1/2 cups confectioners' sugar

• Chocolate curls, optional

Method:

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