Preheat oven 350 degrees for 25 minutes

2 ½ cups all purpose flour

½ cup unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon baking powder

1 ½ cups sour cream

½ cup hot water

1 teaspoon vanilla

2 eggs

2 cups packed light brown sugar

Grease, flour three 8 inch round pans. Sift flour, cocoa, baking soda, baking powder into bowl. Combine sour cream, water and vanilla in second bowl.

Beat eggs and brown sugar in large bowl until smooth and creamy. Alternately beat in flour and sour cream mixtures in 3 additions beginning with and ending with the flour. Divide among the 3 pans.

Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick comes out clean when inserted in the center. Cool in pans on wire racks for 10 minutes. Remove from pans to racks to cool completely.

Line cake plate with waxed paper sheet strips. Sandwich the cake layers together with ½ cup frosting. Frost top and sides of cake. Remove strips.

Fudge Icing

Heat ½ cup strong coffee and 2/3 cup butter in saucepan over medium heat until butter is melted. Do not boil. Remove from heat; whisk in 2/3 cup unsweetened cocoa powder and 1 teaspoon vanilla. Beat in 6 cups of sifted confectioners sugar, 1 cup at a time, until smooth. Let stand to thicken slightly for good spreading consistency. (about 20 minutes)