3 sticks unsalted butter, room temperature
¾ cup Dutch-process cocoa powder
¾ cup hot water
¾ cup sour cream
3 cups cake flour (not self-rising)
1 teaspoon baking soda
½ teaspoon salt
2 ¼ cups sugar
4 large eggs
1 tablespoon vanilla extract
2 cups butter flavor Crisco
2 lbs. powdered sugar, sifted or 10x
6 heaping tablespoons sweet cocoa powder
2 teaspoons vanilla
Preheat oven to 350 degrees. Butter two 9x2 round cake pans and line with parchment. Butter parchment and dust with cocoa powder.
In a medium bowl whisk cocoa w/hot water until smooth. Whisk in sour cream; let cool.
In a medium bowl, sift together flour, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy.
Add eggs one at a time, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating w/the cocoa mixture and be ginning and ending w/flour mixture.
Divide between pans, bake 45-50 minutes or till toothpick inserted in center comes out clean.
Cool on wire rack 15 minutes. Invert cakes and remove parchment.
Reinvert cakes and level with serrated knife.
Decorate with Butter cream frosting using back of spoon to make whipped design to finish.
In bowl of stand mixer fitted w/paddle attachment, combine Crisco and vanilla till smooth.
Add sugar and cocoa till forms a crumb-like mixture.
Slowly add enough water to combine and make smooth at medium speed.
Once well combined, scrape sides, and then mix at high speed to aerate until fluffy. Spread on cake.