1 c. sifted unsweetened cocoa
1 c. boiling water
1 3/4 c. all purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
1/4 c. sour cream
1 tsp. vanilla
10 tbsp. butter
2 c. sugar
3 eggs, room temperature

Preheat oven to 350 degrees. Grease 3 (9") cake pans; line bottoms with waxed paper. Grease and flour paper. In small bowl, mix cocoa with boiling water until smooth; cool.

In medium bowl, combine flour, baking soda and salt. In cup combine milk, sour cream and vanilla. Set all aside.

In mixing bowl, cream butter until fluffy. Gradually add sugar; beat until smooth. Add eggs, 1 at a time, beating well after each addition; beat until light and fluffy. Gradually add cooled cocoa; beat until well combined. Add flour alternately with milk, starting and ending with dry ingredients; beat well after each addition. Bake 30 to 35 minutes in 350 degree oven. Cool 10 minutes. Invert layers and remove paper. Ice with Chocolate Icing.

ICING:

1/2 c. + 1 tbsp. butter
1 c. sifted unsweetened cocoa
3 c. powdered sugar
1/2 c. warm milk
1 tsp. vanilla

In small saucepan, melt 1/2 cup butter; add cocoa and cook until smooth. Transfer to a mixing bowl and let cool. Beat in sugar alternately with milk. Add vanilla and beat in 1 tablespoon butter. Ice cake.