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In a bowl, cream butter and sugar til fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to mixture alternately with milk, beating until smooth after each addition. Pour batter into greased and floured cake pans...either 9 x 13 or 2 rounds. Bake at 350 for 35-40 minutes or until cake tests done. Cool on a wire rack. When cake is cool, frost.
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Sour Cream Chocolate Frosting
3/4 c. softened butter
1/2 cup plus 1 T unsweetened cocoa powder, sifted well
3 3/4 cups powdered sugar, sifted well
3/4 cup sour cream
2 t. vanilla
Mix all together in a mixer, scraping sides often. Whip on high for 30 seconds to get a completely smooth and creamy frosting.
This will frost 24 cupcakes, a 2 layer cake, or 1 9x13 plus 6 inch cake.
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