A wonderful recipe I found in my recent Taste of Home magazine by Sandra Johnson, Tioga, Pennsylvania. I haven't tried it yet, but planning to make it for our Christmas dessert this year, so posting for safe keeping for now. If you don't make a layered cake, should cut the frosting in half.
1Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
2In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
3Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
5In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.