Sandy's Chocolate Cake

I've had a few birthdays among my loved ones this past week, and it gave me the chance to be reminded why I LOVE this chocolate cake. It is moist and a little bit dense, so it is perfect for frosting with my new favorite buttercream (look a couple of posts back, I'm too lazy to link right now).

Sandy's Chocolate Cake
from Allrecipes

3 cups packed brown sugar
1 cup butter, room temp
4 eggs
2 tsp vanilla
2 2/3 cup all purpose flour
3/4 cup baking cocoa
1 T baking soda
1/2 tsp salt
1 1/3 cups sour cream
1 1/3 cup boiling water

Preheat oven to 350.

In the bowl of your mixer, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Add vanilla.

In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add to butter mixture little at a time, alternating with sour cream. Mix on low just until combined.

At this point, you will think to yourself, 'This is great looking cake batter. What in the hell is the boiling water for?' Well, take my word and just boil it, then measure it, then pour it over your cake batter and stir until blended. The batter will seem a little runny but relax and proceed to the next step.

Pour cake batter into 3 greased and floured 9 inch round cake pans. (I trace the bottom of my cake pans onto parchment paper, then cut them out so they fit perfectly into the bottom of my cake pans. I then give the pan and paper a little spritz of non-stick spray, and my cakes never stick. I just run a knife gently around the edge of the cooked cake, turn it out of the pan, and peel the paper off. Works every time.) I usually distribute the batter into 2 layers and 9-12 cupcakes.

Bake layers for 30-35 minutes (definitely check them at 30, because my cakes have never gone past 32. Gently touch the center of the cake and if it feels firm it's done. Or you can use a toothpick.).

Cool in the pans for 5 minutes then turn cakes out onto cooling racks. Frost and decorate as desired.