Best Chocolate Cake Batter-ever

Ingredients

3 c. Brown sugar
1 c. Butter softened
4 eggs
2 t. Vanilla
2 2/3 c. Flour
3/4 c. Baking cocoa
1 T. Baking soda
1/2 t. Salt
1 1/3 c. Sour cream
1 1/3 c. Boiling water

Instructions

In mixing bowl, cream sugar with butter.
Add eggs, one at a time
Beating well after each one, continue beating on high until fluffy.
Blend in vanilla.
Combine dry ingredients and add alternately with sour cream into the sugar/egg mixture.
Mix on low until combined and stir in hot water until blended.
Pour into greased pans.
Bake @ 350 for 35 minutes.
Cool in pan for 10 minutes then on wire rack until cooled.
Makes 3 (9”) round cakes

Notes

STRAWBERRY CREAM FROSTING
1 stick butter, softened
8 T. Shortening
1/2 a brick cream cheese, softened
5 c powdered sugar
4 T. Strawberry puree
3 T. Warm milk
1 t. Almond extract

Making it:
Mix butter and shortening until blended with mixer.
Add the cream cheese and mix until well combined.
On the slowest setting, mix the powdered sugar and add the strawberry puree.
On medium, add the milk and almond extract until smooth.
*You can add more milk or powdered sugar to get the right consistency.