2 c. all-purpose flour
1 1/2 c. sugar
3/4 of 16 oz. container sour cream (1 1/2 c.)
1 c. butter (2 sticks), softened
1/2 c. cocoa
1 tbsp. instant coffee powder or granules
1 tsp. baking soda
1 tsp. double-acting baking powder
1 tsp. almond extract
2 eggs

Preheat oven to 350 degrees. Grease two 9-inch round cake pans. With mixer at low speed, beat first 10 ingredients until well blended, occasionally scraping bowl with rubber spatula. Pour batter into prepared pans. Bake 35-40 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pans on wire racks 10 minutes. Remove cakes from pans; cool completely on racks, about 1 hour.

CHOCOLATE SOUR CREAM FROSTING:

Heat 1 (8 oz.) package semi-sweet chocolate squares and 1 tablespoon butter until melted and smooth. Remove saucepan from heat.

In small bowl with mixer at medium speed, beat melted chocolate mixture, 2/3 cup sour cream, 1/4 cup confectioners' sugar, and 1/4 teaspoon salt until smooth and creamy.

After frosting cake, refrigerate at least 30 minutes before serving. Makes 16 servings at 400 calories per serving.