Mocha Cocoa Cake
Baked by Jeanne Runyon
4th Place winner in Logan County Fair Cake Classic

3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
¾ cup baking cocoa
1 tablespoon baking soda
½ teaspoon salt
1 1/3 cups sour cream
1 1/3 cups hot coffee

In a mixing bowl, cream brown sugar and butter. Add eggs one at a time, beating well after each addition. Beat on high
speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream
to creamed mixture. Mix on low just until combined. Sir in coffee until blended. Pour into three greased and floured 9-
inch round baking pans. Bake at 350 degrees for 35 minutes. Cool in pans 10 minutes; remove to wire racks and cool
completely.

Frosting:
½ cup butter
3 squares (1 oz. each) unsweetened chocolate
3 squares (1 oz. each) semi-sweet chocolate
5 cups confectioners’ sugar

For frosting, in medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl,
combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth (may need to add more sour cream
if frosting is too stiff). Frost cooled cake.