Directions (continued)

• Remove from the heat; whisk in milk powder and cocoa. Transfer to a
• large bowl. Let stand for 15 minutes.
• Add sour cream and eggs to chocolate mixture; beat until well
• blended. Combine the sugar, flour, baking soda and salt; gradually
• beat into chocolate mixture until blended. Pour batter into prepared
• pans.
• Bake at 350° for 32-36 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• In a large heavy saucepan, bring sugar and liqueur to a gentle boil
• over medium heat; cook until sugar is dissolved. Remove from the
• heat. Add a small amount of hot mixture to egg yolks; return all to
• the pan, stirring constantly. Cook 2 minutes longer or until mixture
• thickens, stirring constantly. Remove from the heat; stir in
• vanilla. Cool to room temperature.
• In a large bowl with a whisk attachment, cream butter until fluffy,
• about 5 minutes. Gradually beat in sugar mixture. Add milk powder;
• beat until fluffy, about 5 minutes. If necessary, refrigerate until
• frosting reaches spreading consistency.
• Place bottom cake layer on a serving plate; spread with 1 cup
• frosting. Repeat layers. Top with remaining cake layer. Spread
• remaining frosting over top and sides of cake. Refrigerate for at
• least 1 hour before serving. Yield: 16 servings.