1/2 c. Water
3 Tbsp. Unsweetened Cocoa
1 c. Brown Sugar
1 c. Granulated Sugar
3 Tbsp. Butter
2 Eggs
1/2 tsp. Salt
1 tsp. Vanilla
1/2 c. Sour Cream
1/2 c. Milk
1 tsp. Soda
2 c. Cake Flour

Combine water and cocoa in small saucepan.
Stir over medium heat until mixture comes to a boil.
Remove from heat to cool.
In a mixing bowl cream together butter, brown sugar and granulated sugar.
Add eggs, salt and vanilla, mix well.
Mix in the cocoa mixture.
In a small bowl combine sour cream, milk and soda.
Gradually beat in sour cream mixture alternating with the flour.
Pour batter into two 8″ layer pans that have been greased and floured.
Bake layers 22-26 minutes at 350°F.
Let cool a few minutes before removing from pans onto cooling rack.
Frost between layers, sides and top of cake with chocolate frosting.

Frosting:
1/2 c. Butter, softened
1/2 c. Unsweetened Cocoa
Pinch of Salt
6-8 c. Powdered Sugar
1 tsp. Vanilla
2-3 Tbsp. Hot Water

In large mixing bowl cream butter and cocoa until light and fluffy.
Add salt and gradually add powdered sugar.
Add vanilla and beat well.
Gradually add water until smooth and creamy.