Recipe - Judith Olneys 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

I. THE CAKE:
1. Preheat oven to 350 degrees F. Grease 3 round, 9" cake pans. Line
bottoms with greased wax paper.
2. 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.)
3. 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.
4. 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. II. SOUR
CREAM FILLING:
1. Beat Three fourths cup heavy cream, gradually adding Three fourths cup 10x sugar until
stiff.
2. Gently fold in Three fourths cup sour cream. Set aside in 'fridge' (covered.)
III. CHOCOLATE SOUR CREAM FROSTING:
1. 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.
2. 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. IV. CONSTRUCTION:
1. Build layers from the bottom up as follows:
2. Cake, 1/3 the filling, cake, 2/3 cup frosting.
3. Repeat above twice, for total of six layers.
4. Put remaining frosting on sides.
5. 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.

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