Triple-layer Chocolate Crumb Cake with Chocolate Frosting

TRIPLE LAYER CHOCOLATE CRUMB CAKE

CAKE--- 3 1/3 cups cake flour 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 1/2 cups unsalted butter 3 1/3 cups light brown sugar 4 eggs 4 oz unsweetened chocolate, melted, cooled slightly 1 cup buttermilk 1 cup boiling water 1 tbs vanilla FROSTING--- 2 3/4 cups milk chocolate chips 1/2 cup unsalted butter 1 cup sour cream 1 1/2 tsp vanilla 1/4 tsp salt 1 pound box confectioners sugar

CAKE---Heat oven to 375 degrees.* Grease 3 round cake pans. Line 4 standard cupcake cups with paper liners. Combine first 4 ingredients in bowl. Beat together butter and brown sugar in bowl until combined. Then increase speed and beat until creamy. Add eggs, beat well. Beat in chocolate. Add flour mixture alternately with buttermilk to egg mixture, beat well. Beat in boiling water and vanilla until smooth.

Pour 3 2/3 cups batter into each cake pan. Divide remaining batter among cupcake cups. Bake 20 min. for cupcakes and 35 min. for cake layers or until done. Let cupcakes cool in pans 5 min. Unmold. Cool layers in pans 15 min. Invert.

FROSTING---Melt chocolate chips in saucepan until smooth. Let cool 15 min. Beat butter and chocolate in bowl until creamy. Blend in sour cream, vanilla, and salt. Beat in confectioners sugar until smooth and spreadable. Tear cupcakes into pieces. Coarsely grind in food processor. Place 1 cake layer onto serving platter. Spread top with 1 cup frosting. Add second layer, spread with 1 cup frosting. Top with third layer, spread thin layer of frosting around sides and top of cake. Reserve 1 cup frosting for top. Frost side with remaining frosting, sprinkle with crumbs. Repeat until entire side is covered with crumbs. Frost top with reserved frosting. MAKES 16 SERVINGS.*

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 * Catsrecipes Y-Group