This is a rich, filling, but very good recipe, great for a lot of company.

Cake Ingredients

1 cup butter
1¼ cup firmly packed dark brown sugar

1 cup granulated sugar

4 large eggs

2 tbsp. unsweetened cocoa

¼ cup hot water ⅔ c. chocolate syrup

2½ cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

1 container sour cream

½ cup Buttermilk

2 tsp. vanilla extract

Frosting Ingredients

1 cup butter, softened

3-4 cups icing sugar, sifted

2 tsp. vanilla

pinch salt

2-3 tbsp. milk, heavy cream, or half-and-half

Step 1: Instructions for Cake

Step 2:

In a different small bowl, stir together unsweetened cocoa and hot water until cocoa is dissolved.
Stir in chocolate syrup until blended
Set aside

Stir together flour, baking powder, salt, and baking soda in a medium bowl
In a separate bowl stir together sour cream, buttermilk and vanilla extract
Add flour mixture to the butter mixture alternately with sour cream mixture, beginning and ending with flour mixture
Beat at low speed until just blended after each addition, scraping down sides of the bowl as needed
Finally, stir in the cocoa mixture

Beat egg whites in a large bowl at high speed with an electric mixer until stiff peaks form
Gently stir one-third of egg whites into batter
Fold in remaining egg whites

Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean
Cool in pans on wire racks 10 minutes
Remove from pans and cool completely on racks (about 1 hour)

Beat butter until smooth and has lightened in colour
Add icing sugar half a cup at a time
Beat on high speed for 10 seconds to lighten frosting
Add vanilla and a pinch of salt and combine until all mixed
Add milk, heavy cream, or half-and-half until frosting has reached a good consistency
For firmer frosting add more icing sugar a quater cup at a time, for a softer frosting add more milk or cream a tablespoon at a time
mix in crushed walnuts