1 1/3 c. brown sugar
2/3 c. sugar
3 c. flour
1 c. cocoa (Hershey's)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3 jumbo eggs
1 c. buttermilk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. sour cream
1 c. boiling water

Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. In large mixing bowl, combine dry ingredients. Add buttermilk, eggs, vegetable oil, vanilla extract and sour cream. Beat on medium speed 2 minutes. Remove from mixer. Stir in boiling water. Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 to 12 minutes. Remove from pans to wire racks. Cool completely before frosting.

Peanut Butter Frosting:

4 c. 10x sugar
2/3 c. butter
1/3 c. peanut butter
1/4 c. buttermilk

Combine in large bowl. Mix until smooth. Frost cooled cake.