Recipe - Chocolate Buttermilk Cake

3 cup Flour
1 One fourth cup Cocoa
1 One half teaspoon Baking Soda
1 One half teaspoon Baking Powder
1 One half teaspoon Ground Cinnamon
2 One fourth cup Buttermilk
1 One half cup Thick Sour Cream
1 One half tablespoon Instant Coffee Crystals
2 cup Sweet Butter
2 One fourth cup Sugar
2 One fourth cup 10x Powdered Sugar
3 Eggs
2 One fourth cup Heavy Cream

THE CAKE: Preheat oven to 350øF. Grease 3 round, 9" cake pans. Line
bottoms with greased wax paper. Sift together flour, Three fourths cup cocoa, baking
soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve
coffee in an equal amount of hot water first.) Cream 1 One half cup butter with
the sugar until light and fluffy. Add the eggs one at a time until thick.
Beating on low speed, slowly mix in buttermilk mixture. Beat 'til well
blended. Bake about 35 minutes, or until a straw comes out clean. Remove
to racks to cool. After they are cooled, put in 'fridge'. After 1 hour in
'fridge', split each in half (see note at bottom.) Wrap each layer in wax
paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4
cup heavy cream, gradually adding Three fourths cup 10x sugar until stiff. Gently fold in
Three fourths cup sour cream. Set aside in 'fridge' (covered.) CHOCOLATE SOUR CREAM
FROSTING: Melt remaining (One half c) butter. Add One half cup 10x sugar and remaining
(One half c) cocoa. Stir with a wire whisk over low heat until smooth; cool.
Beat remaining (1 One half c) heavy cream; add remaining (1 One half c) 10x sugar
until soft peaks form. Add cooled chocolate mixture; beat until stiff.
Fold in remaining (Three fourths c) sour cream. CONSTRUCTION: Build layers from the
bottom up as follows: Cake, 1/3 the filling, cake, 2/3 cup frosting. Repeat
above twice, for total of six layers. Put remaining frosting on sides.
Chill two hours before serving. Note: The cakes must be wellchilled before
assembly, or they will disintegrate under their own weight during assembly.
If the cake tops rose during baking, the layers will not stack well. You
will need to slice the excess off *after* chilling, but *before* splitting
into layers. Source: Someone named Judith Olney, I'm sure. This was printed
in some newspaper about 1983probably the Durham [NC] Morning Herald. This
is one incredible cakea chocoholic's fantasy. Posted by Brian Groover

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini